This is a great appetizer with a little Asian flare. There are many do-ahead steps so it is a great go-to recipe for a big party. It looks great on your table, so all in all it’s a real winner.
![82B42DC3-18D1-460D-8A13-5B80C7A81C9F](https://i0.wp.com/www.mcgowanmealsandmemories.com/wp-content/uploads/2017/07/82B42DC3-18D1-460D-8A13-5B80C7A81C9F.jpg?resize=600%2C450&ssl=1)
Prep Time | 20 minutes |
Cook Time | 8 minutes |
Passive Time | 4 hours |
Servings |
skewers
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Ingredients
- 1 piece fresh ginger quarter size
- 4 garlic cloves
- 2 green onions cut in quarters
- 1/2 cup sherry
- 3 tablespoon soy sauce
- 1 tablespoon+2 teaspoons sesame oil
- 2 tablespoons hoisin sauce
- 2 tablespoons Chinese plum sauce
- 1/2 teaspoon Chinese Chile sauce
- 2 pounds skinless, bonless chicken breast
- 36 small wooden skewers
- 4 tablespoons sesame seeds toasted
Cranberry-Plum Dipping Sauce
- 2 cloves garlic
- 2 slices fresh ginger about quarter size
- 2 tablespoons soy sauce
- 1 tablespoon cider vinegar
- 1/2 teaspoon sesame oil
- 1 8 ounce can whole cranberry sauce
- 2 tablespoons Chinese plum sauce
- 1/2 teaspoon Chinese chilel sauce
Ingredients
Cranberry-Plum Dipping Sauce
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Instructions
- For Marinade: Place ginger and garlic in food processor. Process until minced. Add green onions, sherry, soy sauce, sesame oil, hoisin, plum, and chili sauces and process until blended.
- Prepare chicken breasts in 4 to 5 inch strips, about 1/2 inch thick. Put in plastic bag.
- Pour marinade over chicken and marinade in refrigerator for 2 to 6 hours, turning twice.
- Thread chicken pieces on to skewers. (Skewers may be frozen up to one week. Defrost in refrigerator.
- To bake: Preheat oven to 425 degrees. Line a rimmed baking sheet with foil.
- Place sesame seeds in shallow bowl. Dip one side of chicken into seeds and place seed side up on foil. Bake 7 to 9 minutes or until cooked through.
- Place dipping sauce in bowl on platter, arrange skewers like spokes around it and garnish with parsley
Cranberry-Plum Dipping Sauce
- In a food processor, process garlic and ginger until minced. Add remaining ingredients and process until combined. Remove to a bowl and refrigerate several hours for the flavors to blend. ( sauce may be refrigerated for a month)
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