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- Chicken:
- 2 chicken breasts, boneless, skinless
- 2 tbs lemon juice
- 2 tbs soy sauce
- 1 tbs brown sugar
- 2 cloves garlic, minced
- 1 tbs fresh ginger, peeled and minced about 3 slices the size of an American quarter or 1 euro coin
- 1 tsp chili powder
- 2 – 4 skewers
- Warm Peanut Sauce:
- 1/3 cup peanut butter
- 2 tbs snipped fresh chives
- 1 tbs snipped fresh parsley
- 1 tsp chili powder
- 1 tsp sesame oil
- 1 tbs olive oil
- 2 tsp soy sauce
- 2 tsp lemon juice
- 1 tsp brown sugar
- 1/3 cup (3oz, 90ml) chicken stock
- Crisp Green Beans:
- 6oz (180gr) green beans
- 1 tsp olive oil
- 1 tsp sesame or walnut oil
- 2 tsp soy sauce
- 1 tsp toasted sesame seeds
- Sesame Brown Rice:
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice substitute Basmati
- 1 cup (8oz, 240ml) chicken stock or whatever your rice calls for
- 1/2 tsp sesame or walnut oil
- 2 tsp soy sauce
- 2 tsp toasted sesame seeds
View Full Recipe at Thyme for Cooking, the Blog
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