| Spicy Asian
Chicken Picks (appetizer)
4 boneless, skinless Chicken Breasts (fresh or thawed)
2 Tablespoons Peanut or Canola Oil
½ cup Soy Sauce
1 Tablespoon Butter
1 fresh Garlic Clove (cut in half lengthwise)
1 Tablespoon Asian (or Oriental) Five Spice Powder (without MSG)
½ teaspoon Cayenne Pepper
2 Tablespoons Agave Nectar
Flatten or slice raw chicken breasts in half to create
thinner pieces.
Sauté with oil in fry pan until done, but not overcooked. Set aside
to
cool. In small saucepan, melt butter; add soy sauce, garlic, five spice
powder and cayenne. Simmer on low for a few minutes. Remove from heat
and allow to cool while cutting chicken. Cut chicken into 1 or 2 inch
strips. Add Agave nectar to soy sauce mixture and blend well, remove
garlic pieces. Toss chicken in sauce and put a toothpick in each piece.
Serve warm on a dish, may drizzle with remaining sauce if desired.
TIP: May cut raw chicken
into strips before frying, gives a better look
to meat. But be VERY careful when handling raw poultry: wash hands and
all surfaces very well with hot water and an anti-bacterial, using
disposable towels rather than cloth towels or sponges.
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