Name: Chicken Skewered With Ketjap Manis
Yield: 4 servings
Ingredients: 1 cup brown sugar; 1 cup water; 3/4 cup soy sauce; 1/2 cup molasses; 1/2 teaspoon ginger (minced); 1/4 teaspoon coriander (ground); 1/4 teaspoon black pepper; 1 teaspoon garlic (minced); 1/2 teaspoon salt; 1/8 teaspoon white pepper (ground); 2 tablespoons ketjap manis; 2 teaspoons lime juice; 12 chicken breasts (boneless tenderloins); 2 tablespoons peanut oil

Servings: 4 persons

1 cup brown sugar
1 cup water
3/4 cup soy sauce
1/2 cup molasses
1/2 teaspoon ginger (minced)
1/4 teaspoon coriander (ground)
1/4 teaspoon black pepper
1 teaspoon garlic (minced)
1/2 teaspoon salt
1/8 teaspoon white pepper (ground)
2 tablespoons ketjap manis
2 teaspoons lime juice
12 chicken breasts (boneless tenderloins)
2 tablespoons peanut oil

1
Ketjap Manis:
2
Combine water and sugar in a sauce pan, bring to a boil (stir frequently) and then reduce on simmer to a syrup consistency, about 10-15 minutes.
3
Add soy, molasses, coriander, black pepper, and ginger and simmer for an additional 3 minutes.
4
Marinade:
5
Mix garlic, salt, pepper, ketjap manis, lime juice and oil and add chicken to a resealable plastic bag.
6
Soak bamboo skewers in extra water for 1 hour to help prevent burning.
7
Marinate the chicken for 1 hour in the refrigerator.
8
After marinating is complete, skewer chicken tenderloins and grill them on medium high heat for 2-3 minutes per side or until chicken is cooked thoroughly.
9
Enjoy!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken Skewered With Ketjap Manis

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