2 lemongrass stalks, tough leaves discarded, minced 2 Tablespoons ginger, minced 2 Tablespoons garlic, minced 2 Tablespoons honey 1/2 teaspoon sesame oil 1/2 teaspoon fish sauce 1/2 teaspoon five spice powder 1/4 teaspoon salt 1/4 teaspoon white pepper 2 chicken breasts, boneless & skinless Vegetable oil Cilantro leaves for garnish
Directions
In a medium bowl, combine lemongrass, ginger, garlic, honey, sesame oil, fish sauce, five spice powder, salt and pepper; set aside.
Gently pound chicken breasts with a mallet to an even thickness. Cut chicken into 1-1/2 inch wide strips. Add chicken strips to prepared marinade; stir to coat. Cover and refrigerate for 1 hour.
Meanwhile, soak 16 mini bamboo skewers in water for 15 minutes to 1/2 hour.
Light grill.
Thread chicken onto skewers and lightly brush with vegetable oil. Grill for about 4 minutes, or until browned on all sides and just cooked through.
Serve immediately on a bed of fresh cilantro leaves.
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