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Chicken Kabobs With Peanut Sauce

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Ingredients
  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
  Cornstarch 1⁄2 Teaspoon
  Plain low-fat yogurt 3 Tablespoon
Directions

Rinse chicken; pat dry.
Cut into 1/2-inch strips.
Place chicken strips in a plastic bag set in a bowl.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Ingredient: 
Peanut

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