THE FOX AND HOUND MARINATED CHICKEN KABOBS
WITH GINGER PEANUT SAUCE

9 boneless, skinless chicken breast halves
3 cups Chicken Marinade (recipe follows)
3 cups white rice, steamed
1 to 1 1/2 cups Ginger Peanut Sauce (recipe follows)

Dice each chicken breast and skewer on 6-inch bamboo skewers. Place in a deep covered dish and pour Chicken Marinade over chicken. Marinate for several hours.

Prepare Ginger Peanut Sauce. Refrigerate until needed.

Cook chicken on a medium-hot grill until golden brown. Discard marinade.

Reheat Ginger Peanut Sauce. On a large platter, place kabobs on rice and drizzle with sauce. Serve immediately.

Makes 6 servings

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CHICKEN MARINADE
Makes 3 cups

1 cup sesame oil
1 cup soy sauce
1/2 cup honey
1/4 cup red wine vinegar
1/2 ounce fresh ginger, peeled and chopped
1/4 cup medium onion, chopped
1 tablespoon fresh garlic, minced
3/4 tablespoon red pepper flakes
3/4 teaspoon cayenne pepper

Mix well and pour over chicken.

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GINGER PEANUT SAUCE

1/4 cup vegetable oil
1/8 cup sesame oil
1/2 cup red onion, finely chopped
1/4 cup fresh garlic, minced
1 tablespoon fresh ginger, peeled and chopped
1/8 cup red wine vinegar
1/2 cup brown sugar
3/4 cup peanut butter
1/2 cup ketchup
1/2 cup soy sauce
Juice of one lemon
1/2 pint hot water
1 teaspoon coriander
1 teaspoon black pepper
2 teaspoons turmeric
Tabasco, to taste

Heat vegetable oil and sesame oil together in medium saute pan. Add onion, garlic and ginger and saute until onions are tender. Remove from heat.

In a small bowl, dissolve brown sugar in vinegar. Place all ingredients in food processor and puree. Heat in a medium saucepan over low heat. Serve warm.

From: The Fox and the Hound; Cary, NC
Source: The News & Observer, Raleigh, NC; 1996