Lemongrass Chicken Satay

Course : Chicken
Serves: 16
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2 tablespoons lemongrass -- minced fresh
1 teaspoon freshly ground black pepper

Preparation / Directions:

In a medium bowl, combine the lemongrass, ginger, garlic, honey, sesame oil, fish sauce, five-spice powder, salt and pepper. Gently pound the chicken thighs to an even thickness, then cut the thighs lengthwise into 1 1/2-inch- wide strips. Add the chicken to the marinade and stir to coat. Cover and refrigerate for 1 hour. Meanwhile, soak 16 mini banboo skewers in water. Light a grill or preheat the broiler. Thread each chicken strip onto a skewer and lightly brush the chicken with vegetable oil. Grill for about 6 minutes, or until browned on both sides and just cooked through. Serve on a platter lined with the lettuce leaves.


Nutritional Information:

10 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 34mg Sodium

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