|For chicken kabobs|
|Corn oil||1 Teaspoon|
|Dark sesame oil||1 Teaspoon (Oriental Variety)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Grated fresh ginger||1⁄2 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Creamy peanut butter||1⁄2 Cup (8 tbs)|
|Corn syrup||1⁄4 Cup (4 tbs) (Light / Dark)|
|Soy sauce||1 Tablespoon|
|Cider vinegar||1 Tablespoon|
|Milk||2⁄3 Cup (10.67 tbs)|
Soak about 36 wooden skewers in water at least 20 minutes.
In medium bowl combine 2 tablespoons Mazola Corn Oil and 2 tablespoons light teriyaki sauce.
Cut 1 pound boneless skinless chicken breasts into 1-inch pieces; stir into teriyaki mixture.
Cover and let stand at room temperature no longer than 30 minutes or refrigerate several hours or overnight.
Thread chicken onto skewers.
Place on foil-lined baking sheet.
Broil about 6 inches from heat, 6 to 8 minutes or until lightly browned.
Meanwhile, in small saucepan heat oils over medium heat; add onion, garlic, ginger and crushed red pepper.
Stirring constantly, cook 3 to 4 minutes or until onion is translucent.
Stir in peanut butter, corn syrup, soy sauce and vinegar until smooth.
Gradually stir in milk.
Stirring constantly, bring to boil.
Remove from heat.
Serve as dipping sauce for Chicken Kabobs.
Serving size: Complete recipe
Calories 1175 Calories from Fat 659
% Daily Value*
Total Fat 75 g116.1%
Saturated Fat 14 g70.2%
Trans Fat 0 g
Cholesterol 15.1 mg5%
Sodium 1500 mg62.5%
Total Carbohydrates 110 g36.8%
Dietary Fiber 9 g36.2%
Sugars 43.8 g
Protein 35 g69.8%
Vitamin A 3.3% Vitamin C 7.8%
Calcium 20.7% Iron 4.7%
*Based on a 2000 Calorie diet