INGREDIENTS:3 cupssesame-ginger sauce, commercially prepared
½ cuphoney
30Sticklers or strips of chicken
1 cupcoconut milk, canned
2 Tbsps.red curry paste, commercially prepared
1/3 cupsugar
10 cupsjasmine rice, prepared according to manufacturer’s directions
½ cupred bell peppers, cut into ¼-in. dice, sautéed
1 ½ cupsAsian peanut sauce, commercially prepared
10 lime slicesDIRECTIONS:1. Combine sesame ginger sauce and honey in a mixing bowl; whisk to blend.
2. Put chicken strips on skewers. Place chicken on preheated grill. Brush with glaze as chicken cooks. Grill until cooked through and no longer pink. Keep warm at 140ºF or above.
3. In a saucepan, combine coconut milk, red curry paste and sugar; stir until sugar is dissolved.
4. In large mixing bowl, combine rice, coconut-curry mixture and bell peppers. Toss gently to blend. Pack tightly into 1-cup timbales.
5. To assemble each serving: turn timbale over onto serving plate and tap gently to release. Drizzle plate with peanut sauce and arrange three skewers per plate. Garnish with 1 lime slice and serve with 2-oz. ramekin of peanut sauce for dipping. SERVINGS:10 servings From:Recipe from Tyson Foods, Inc. PHOTO CREDIT:Photo Credit: Tyson