Thai Chicken With Peach Skewers

Total Time: 52 mins Preparation Time: 40 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 2 lbs boneless skinless chicken breasts
• 6 firm ripe peaches
• 1 red bell pepper
• 1 green bell pepper
• bamboo skewer
• thai red chili sauce (recipe id #30195)
• 1/4 cup dole frozen orange-peach-mango juice concentrate, thawed
• 2 tablespoons light soy sauce
• 2 tablespoons fish sauce
• 1/4 teaspoon coconut extract
• 2 slices fresh galangal root (soaked in warm water 20 minutes, and julienned)
• 1/4 teaspoon minced gingerroot
• 1 lime, juice of
• 2 tablespoons brown sugar
• 6 -7 kaffir lime leaves, scored (soaked in warm water 20 mintes if dry)

Recipe

• 1 trim chicken breast of fat; and cut into 1 1/2" cubes.
• 2 mix together marinade in pour into shallow dish or ziplock bag.
• 3 add chicken cubes and stir to coat evenly; allow to marinate for 30 minutes at room temperature, or up to several hours refrigerated.
• 4 soak approximately 12-15 wooden skewers in warm water for 30 minutes, or use metal skewers.
• 5 prepare grill or coals for cooking.
• 6 peel and cut peaches into quarters, then halve each quarter (for 8 pieces per peach).
• 7 seed and cut bell peppers into approximately 1" pieces.
• 8 alternate meat, fruit, meat, pepper on skewer, and repeat until skewer is full.
• 9 repeat for remaining skewers until ingredients are used up.
• 10 cook skewers on grill 5-7 minutes per side, or until juices from chicken run clear.
• 11 serve with thai red chili sauce (nam prik dang, recipe id#30195), if desired.