Tara and I were driving to Crawford market, my first time, and discussing new ideas for starters with chicken. Lo behold, this lip smacking starter was born! I included it in a menu for a Saturday night party at a successful couple's and many of their guests asked for the peppercorns contact. Yay!
Marinate boneless chicken pieces(Chilly chicken sized) with Bar-B-Que sauce (Kraft, the best and Fun Foods pretty good too) , generous amount of cayenne pepper seasoning and salt. Keep in the fridge for 24 hours.
At cooking time, warm olive oil in a wok. Add crushed garlic. When the garlic turns light brown, add in the chicken. Stir fry at low heat on a covered wok for 15 minutes. Keep stirring every 2/3 minutes. The chicken will cook in its own juices. In the last minute, increase the flame and stir fry till chicken is dry and golden brown in colour and of course well-cooked and soft. Keep the chicken aside till it reaches room temperature.
On small sized wooden skewers or tooth-picks, add cheese cubes, length wise cut half black grapes and chicken pieces, all one each.
You are ready, now get to the Margarita!
Marinate boneless chicken pieces(Chilly chicken sized) with Bar-B-Que sauce (Kraft, the best and Fun Foods pretty good too) , generous amount of cayenne pepper seasoning and salt. Keep in the fridge for 24 hours.
At cooking time, warm olive oil in a wok. Add crushed garlic. When the garlic turns light brown, add in the chicken. Stir fry at low heat on a covered wok for 15 minutes. Keep stirring every 2/3 minutes. The chicken will cook in its own juices. In the last minute, increase the flame and stir fry till chicken is dry and golden brown in colour and of course well-cooked and soft. Keep the chicken aside till it reaches room temperature.
On small sized wooden skewers or tooth-picks, add cheese cubes, length wise cut half black grapes and chicken pieces, all one each.
You are ready, now get to the Margarita!
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