Shelly's Recipe

BAKED ORIENTAL CHICKEN SKEWERS WITH CRANBERRY DIPPING SAUCE

Category: Kabobs/Kebobs/Skewers

8 boneless, skinless chicken breasts
6 inch wooden skewers, soaked in water
Sesame seeds

Marinade
1 thumbnail-size pieces fresh ginger, peeled
3 clove garlic, peeled
1/4 cup dry sherry or white wine
3 tbsp soy sauce
3 tbsp oriental sesame oil and hoisin sauce
1/2 tsp Chinese chili sauce
6 tbsp sesame seeds

Dipping Sauce
1 thumbnail-size pieces fresh ginger, peeled
2 clove garlic, peeled
2 tbsp soy sauce and cider vinegar
1 tsp oriental sesame oil
1 (8 oz) can whole berry cranberry sauce
1 tsp Chinese chili sauce

Preheat oven to 375 shortly before assembling the skewers. Wash and pat dry chicken and cut each into 8 pieces.

Marinade: Place ingredients in a food processor and process until garlic and ginger are finely chopped. Marinade the chicken in a resealable bag in the refrigerator at least 2 hours, turning bag over every 1 hour.

Sauce: While chicken marinates, mince garlic and ginger in a food processor and add remaining ingredients. Process until smooth and allow sauce to sit for a few hours so flavor develops. (Sauce will keep in refrigerate at least 2 weeks.)

Assemble: Spread sesame seeds on a plate. Remove chicken from bag and thread onto soaked skewers. Discard bag and marinade. Roll each skewer in sesame seeds and lay on a foil-lined baking sheet. Bake for 10 minutes. Serve skewers with dipping sauce. Serves 10