|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.