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.

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Sesame Chicken with Cranberry-Plum Dipping Sauce

Prep Time

20 minutes

Cook Time

8 minutes

Passive Time

4 hours

Servings

skewers

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

Prep Time 20 minutes Cook Time 8 minutes Passive Time 4 hours Servings skewers 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

Instructions

1. 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.
2. Prepare chicken breasts in 4 to 5 inch strips, about 1/2 inch thick. Put in plastic bag.
3. Pour marinade over chicken and marinade in refrigerator for 2 to 6 hours, turning twice.
4. Thread chicken pieces on to skewers. (Skewers may be frozen up to one week. Defrost in refrigerator.
5. To bake: Preheat oven to 425 degrees. Line a rimmed baking sheet with foil.
6. 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.
7. Place dipping sauce in bowl on platter, arrange skewers like spokes around it and garnish with parsley

Cranberry-Plum Dipping Sauce

1. 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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