In 1987, I lived with my Aunt Suzy and her family in Santa Monica, California. One of the things Suzy and I enjoyed doing together was cooking classes at a store called Montana Mercantile. This recipe is from Chef Hugh Carpenter who taught an amazing class on Asian Cusine.
12 bamboo skewers, 4 inches long
4 boneless, skinless chick breasts
BBQ sauce (see below)
Satay sauce (see below)
Pre-soak the skewers in water for at least 6 hours.
Cut each chicken breast into 4 strips (6 if breast is large)
Place one chicken strip on the skewer. The skewer should be visible at either end of the chicken strip. Repeat with the remaining strips.
Pour the BBQ sauce over the chicken. Marinate for 2 – 6 hours.
Have the dipping sauce ready to service with the chicken (I serve the sauce at room temperature).
When ready to serve:
Preheat the oven to 550 degrees (broil setting). Place the oven rack at the highest setting. Line a baking sheet with foil, set a wire rack on top and coat the rack with non-stick spray. Lay the chicken strips on the rack, and cover the exposed pieces of skewer with foil.
Broil the chick until the chicken is firm, about 4 minutes. The skewers do not need to be turned while broiling.
Serve the chicken strips at once accompanied with the dipping sauce (see below).
BBQ Sauce for marinade (this sauce is great on any kind of meat):
4 cloves garlic, chopped fine
2 teaspoons grated orange peel (1 orange)
5 tablespoons hoisin sauce
3 tablespoons plum sauce
2 tablespoons sesame oil
2 tablespoons white vinegar
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons sherry
½ teaspoon Chinese chili sauce