Chicken Kabobs With Peanut Sauce
|Boneless skinless chicken breast halves||3⁄4 Pound|
|Reduced-sodium soy sauce||1⁄4 Cup (4 tbs)|
|Lime juice/Lemon juice||2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Green pepper||1 Cup (16 tbs), cut into 1-inch pieces|
|Nonstick spray coating||1|
|Skim milk||1⁄4 Cup (4 tbs)|
|Reduced-sodium soy sauce||1 1⁄2 Teaspoon|
|Bottled hot pepper sauce||1 Dash|
|Peanut butter||2 Tablespoon|
|Plain low-fat yogurt||3 Tablespoon|
Rinse chicken; pat dry.
Cut into 1/2-inch strips.
Place chicken strips in a plastic bag set in a bowl.
For marinade, stir together 1/4 cup soy sauce, lime or lemon juice, and garlic powder.
Pour over chicken; close bag.
Refrigerate for 3 to 24 hours, turning bag occasionally.
Drain chicken strips, reserving marinade.
On four 10- to 12-inch skewers, alternately thread chicken, accordion-style, and green pepper pieces.
Spray the unheated rack of a broiler pan with nonstick coating.
Place skewers on the rack.
Broil 4 to 5 inches from the heat for 6 to 8 minutes or till chicken is tender and no longer pink, turning once and brushing frequently with marinade.
Meanwhile, for peanut sauce, combine milk, 1 1/2 teaspoons soy sauce, and hot pepper sauce; set aside.
In a small saucepan stir together peanut butter and cornstarch.
Cook and stir over medium heat just till softened and mixed.
Stir in yogurt and milk mixture.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Pass peanut sauce with chicken kabobs.