A delicious summer recipe perfect for camping from Sunset Magazine. Grilled vegetables go well with this dish. Serves 2-3
1 pound boned, skinned chicken breast tenders
1/2 cup soy sauce
2 tablespoons minced fresh ginger
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons Asian red chili paste
bottled peanut sauce
12-inch wooden skewers
1. Rinse chicken and pat dry.
2. In a gallon zip-lock plastic bag, mix 1/2 cup water, soy sauce, ginger, rice vinegar, sugar, and Asian red chili paste; add chicken. Cover and chill up to 1 day, or seal and freeze up to 1 week ahead.
3. Lift chicken from marinade (discard marinade) and thread each strip on a skewer.
4. Grill over high heat, turning once, until chicken is browned on the outside and no longer pink in center, about 5 minutes.