Scott Hoffner of Beauregard’s Grill and Tavern in Wellington created this dish for the Girl Scout Cookie Challenge. Serves 6.
Ingredients
SATAY MARINADE
1/2 cup pineapple juice
1/2 cup orange juice
1 clove garlic
1/2-inch piece fresh ginger
1/2 cup peanut butter
Salt and pepper to taste
PLUM SAUCE
1 1/2 cups La Choy plum sauce
1/2 teaspoon sambal oelek (Indonesian chile paste)
1 1/2 teaspoons rice wine vinegar
JICAMA SLAW
1/2 cup rice wine vinegar
1/4 cup honey
1 tablespoon sambal oelek
Salt and pepper, to taste
1 medium jicama, peeled
1 carrot, peeled
1/2 red onion
1 red bell pepper
1 yellow bell pepper
1/2 cucumber,seeded
1/2 bunch cilantro
CHICKEN SATAY
1 pound chicken breasts
6 bamboo skewers soaked in water 30 minutes
1 sleeve Do-Si-Do cookies, crushed and ground
1/2 teaspoon dry, ground ginger mixed into crushed cookies
Salt, to taste
Directions
Satay marinade: Puree all ingredients.
Plum sauce: Whisk all ingerdients until smooth.
Chicken: Slice chicken breast and marinate in satay for at least 2 hours. Meanwhile, soak bamboo skewers in water.
Skewer slices of chicken into soaked bamboo skewers. Grill on hot oiled grill or broiler pan 2 minutes on each side until done. Meanwhile, warm plum sauce. Combine ground ginger and cookie crumbs on a shallow plate. Add salt to taste.
Remove skewers from grill and let rest on a cookie sheet (ha ha).
Dunk skewered chicken in warm plum sauce. Roll into cookies.
Jicama slaw: Blend vinegar, honey, samabl oelek, salt and pepper until smooth. Let stand at room temperature.
Cut remaining slaw ingredients except cilantro into thin matchsticks (julienne). Combine in a large bowl and toss with dressing until thoroughly coated. Chop cilantro and mix in well.
To serve: Mound slaw on plate. Place skewer on slaw and drizzle more plum sauce on top. Garnish with fresh chopped cilantro.
