Ingredients
Array
(
[0] => Array
(
[6f22e95a-1d0d-6194-ed54-c666dfff06f9] => Array
(
[title] => water, tap
[ingredientid] => 34774
[ingredientuuid] => 6f22e95a-1d0d-6194-ed54-c666dfff06f9
[quantity] => 0.25
[measure] => cup
[title_custom] =>
[componentid] => 0
[method] =>
)
[a95ef2da-b6cb-2224-c5e0-c01eb4ec75b3] => Array
(
[title] => soy sauce, shoyu, low sodium
[ingredientid] => 31238
[ingredientuuid] => a95ef2da-b6cb-2224-c5e0-c01eb4ec75b3
[quantity] => 2.00
[measure] => tablespoon
[title_custom] =>
[componentid] => 0
[method] =>
)
[a7671467-9f75-0724-4536-a9f60029ed1c] => Array
(
[title] => wine, cooking, sherry
[ingredientid] => 34912
[ingredientuuid] => a7671467-9f75-0724-4536-a9f60029ed1c
[quantity] => 2.00
[measure] => tablespoon
[title_custom] =>
[componentid] => 0
[method] =>
)
[803f07ce-cb2f-7204-eda7-2a29bbc49795] => Array
(
[title] => spice, ginger root, fresh
[ingredientid] => 31390
[ingredientuuid] => 803f07ce-cb2f-7204-eda7-2a29bbc49795
[quantity] => 1.00
[measure] => teaspoon
[title_custom] =>
[componentid] => 0
[method] =>
)
[8e0f9faa-e3a5-0c64-a9c4-94bb28fdfda7] => Array
(
[title] => pepper, red or cayenne
[ingredientid] => 23887
[ingredientuuid] => 8e0f9faa-e3a5-0c64-a9c4-94bb28fdfda7
[quantity] => 0.13
[measure] => teaspoon
[title_custom] =>
[componentid] => 0
[method] =>
)
[06a22a7b-c577-9ae4-a901-e3abd7bb37f2] => Array
(
[title] => chicken, broiler, breast, raw
[ingredientid] => 7947
[ingredientuuid] => 06a22a7b-c577-9ae4-a901-e3abd7bb37f2
[quantity] => 1.50
[measure] => pound
[title_custom] => chicken thighs, skinless, boneless
[componentid] => 0
[method] => cut into thin strips
)
)
)
-
1/4 cup water, tap
-
2 tbsp soy sauce, shoyu, low sodium
-
2 tbsp wine, cooking, sherry
-
1 tsp spice, ginger root, fresh
-
1/8 tsp pepper, red or cayenne
-
1 1/2 pound chicken thighs, skinless, boneless cut into thin strips
Recipe Method
1. For
marinade, in a small bowl, combine the water,
soy sauce,
sherry,
ginger and crushed
red pepper. On metal skewers, thread chicken accordion-style, leaving a 1/4-inch space between pieces. Place skewers in a resealable plastic bag set in a shallow dish. Pour the marinade over chicken. Seal bag. Marinate in the fridge for at least 2 hours or up to 24 hours, turning the bag occasionally.
2. Drain kabobs, discarding the marinade. Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink, turning once half-way through grilling time.
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