Chicken Skewers with Root Vegetable Slaw and SunButter Sauce
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Credit: Joel Schaefer, CCC, CHT, President, Allergy Chefs, Inc., Jacksonville, Fla.
The National Culinary Review, May 2012
Ingredients
20 oz. skinless, boneless chicken breast, trimmed, cut in 1 oz. cubes
2 T. herb or garlic oil
1/8 t. salt/white pepper mix
9 (6-inch) wooden skewers, soaked in water overnight
Toasted sunflower seeds, as needed for garnish (see safety tip*, below)
Crushed red pepper flakes, as needed for garnish
Root Vegetable Slaw with Pineapple (recipe follows)
SunButter Sauce (recipe follows)
Root Vegetable Slaw with Pineapple
1 cup water
1 cup granulated sugar
1 cup rice vinegar
1 cup lemon juice
2 oz. fresh ginger, peeled, minced
2 oz. fresh garlic, peeled, minced
1 small jalapeño, stem removed, seeded, chopped
1½ cups canola oil
2¼ t. salt/white pepper mix, divided
4 oz. daikon radish, peeled, julienne cut
4 oz. carrots, peeled, julienne cut
4 oz. parsnips, peeled, julienne cut
3 oz. pineapple, peeled, cored, small diced
¼ cup chives, chopped
2 oz. beets, peeled, julienne cut
SunButter Sauce
1 cup SunButter (chunky sunflower seed spread)
1 t. ground ginger
½ t. kosher salt
1 t. crushed red pepper flakes
4 t. rice vinegar
¾ cup rice milk, divided
Instructions
1. Mix chicken cubes, oil and salt/white pepper mix in mixing bowl. Cover; marinate in refrigerator for 2 hours or overnight.
2. Skewer chicken cubes, 3 per stick. Preheat nonstick grill pan or griddle over medium heat; brown chicken on each side for 1-2 minutes. Transfer to oven-safe sheet pan lined with parchment paper. Place in 350°F oven; bake for 5 minutes.
3. At service: Place 4 oz. slaw on each allergen-safe plate; portion 2 oz. sauce in each side dish. Place 3 chicken skewers on each plate. Garnish sauce with toasted sunflower seeds and crushed red pepper flakes.
Root Vegetable Slaw with Pineapple
1. For slaw dressing: Combine water, sugar, vinegar, lemon juice, ginger, garlic and jalapeño in blender or food processor; blend until smooth. With machine running, remove top and slowly add oil in steady stream. Season with 2 t. salt/white pepper mix.
2. Put daikon, carrot, parsnip and pineapple in mixing bowl with chives, 1 cup slaw dressing and remaining salt/white pepper mix; mix together. Cover; place in refrigerator. Place beets in bowl of ice water to help bleed out color. Just before service, add beets to vegetable mix; toss.
SunButter Sauce
Method: Combine SunButter, ginger, salt, red pepper flakes and rice vinegar in bowl; mix with stiff wire whisk until smooth. Add ¼ cup milk; combine slowly. Add remaining milk; whisk until sauce is blended.
Yield
3 servings (3 skewers each)
Tags
Appetizer, Main Dish, Poultry, The National Culinary Review
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