Chicken Kabobs with Peanut Sauce
For the chicken:
- 12 oz boneless, skinless chicken breasts (about 1 large)
- 2 tablespoons vegetable oil
- 2 tablespoons low-sodium soy sauce
For the peanut sauce:
- 3 tablespoons creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 tablespoon green onion leaves
- 1 / 8 teaspoon garlic powder
For the chicken: Cut chicken into 1/4-inch strips across the grain. Place the strips on a cutting board and flatten gently tapping with his fist, but will be a variety of shapes andsizes. If any slices are very long (more than three bites), you may have to cut in two. Place chicken in a bowl with oil and soy sauce and chicken to the sauce to coat. Marinatechicken at room temperature for at least 20 minutes or refrigerate overnight.
For the peanut sauce: Combine peanut butter, soy sauce, lemon juice, honey, chives, garlic powder, paprika and pepper in a bowl and mix.
Preheat a flat griddle over medium heat. Remove chicken from marinade, dry, and on skewers, and discard the marinade. Place the grilled chicken skewers hot so they are placed away from direct heat and cook chicken until browned, 2 to 3 minutes per side.Serve the skewers with peanut sauce dip.
