Asian Lime Sauce For Grilling And Dipping Recipes

Steps:

• Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

Steps:

• Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.
• In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.

Steps:

• In a large bowl, combine all the ingredients except the star anise and chicken. Stir well to blend. Add the chicken pieces and toss. Cover with plastic wrap or transfer to a zip log bag and marinate in the refrigerator for at least 4 hours (and ideally overnight).
• Thirty minutes before cooking, remove the chicken and the marinade from the refrigerator, and allow to sit out at room temperature. Place the star anise pods in a dry, hot pan over medium high heat and toast for about 3 minutes. Remove from the pan and pound or grind in a spice grinder into a powder. Add the star anise powder to the chicken and marinade and stir well. Meanwhile, make the sauce by mixing all ingredients together in a small bowl.
• Cook the chicken on a traditional grill for about ten minutes, or use a stovetop grill pan, sprayed with a little non-stick cooking spray. Alternatively, you could even broil the chicken on high, turning a couple of times for even browning.
• Transfer to a serving platter and serve with the dipping sauce. This chicken is great with some rice to soak up the extra sauce and an Asian-style slaw, steamed sugar snap peas, or broccoli sautéed with some sesame seeds and red pepper strips. My husband loves this simple dish and it's a big hit with my kids too! It's also a great crowd pleaser at an outdoor BBQ. It's like comfort food, made just a little more exotic than usual!

Steps:

• Stir water and sugar together in a bowl to dissolve the sugar; add soy sauce, rice wine vinegar, ketchup, lemon juice, garlic and red chile paste, and sesame oil into the water. Stir the mixture until smooth; refrigerate until ready to serve.

Steps:

• Whisk together the lime juice, soy sauce, and sugar until sugar dissolves. Stir in the cilantro.