Ingredients Weight Measure
Red miso paste 1/4 cup
TABASCO® brand Original Red Sauce 1 Tbsp.
TABASCO® brand Green JalapeƱo Pepper Sauce 1 Tbsp.
TABASCO® brand Garlic Pepper Sauce 1 Tbsp.
TABASCO® brand Habanero Sauce 1 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
Soy sauce 2 Tbsp.
White rice wine vinegar 3 Tbsp.
Sesame seed oil 1 Tbsp.
Garlic 1 tsp.


Ingredients Weight Measure
Chicken breasts, boneless, cut into strips 4 lbs.
Lemongrass, cut into 8-inch skewers 3 bunches

Dragon Dip

Ingredients Weight Measure
Dragon fruit, whole 1 ea.
Yogurt 1/4 cup
Sour cream 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 3 Tbsp.
Green onion, finely chopped 1/2 cup
Soy sauce 1 Tbsp.
Honey 1 Tbsp.
Sea salt 1 Tbsp.
Green onion, freshly chopped as garnish


  1. For the Marinade, in a bowl, whisk together all ingredients. Add chicken, cover and refrigerate for 2 hours.
  2. Skewer chicken onto lemongrass skewers (lemongrass that is slightly dried out makes firmer skewers). Sear skewers on a medium-high heat, greased griddle. Brown all sides and cook until done (approximately 5-8 minutes).
  3. For the Dragon Dip, cut the dragon fruit in half lengthwise; scoop out flesh from one half. Combine the scooped fruit (approximately 3/4 cup) with the rest of the dip ingredients. Mix with a hand blender.
  4. To serve, square off the bottom of the hollowed out half of the dragon fruit and place on platter; fill cavity with some of the dip mixture. Place chicken skewers around the dip, garnish with slices of dragon fruit and some freshly chopped green onion.

Yield: 16 servings