Oriental Skewered Chicken with Peanut Sauce

prep time:: 20 min
total time:: 1 hr 30 minutes

Makes 6 servings

A great version of chicken satay. It never hurts to make extra peanut sauce. You can also add any vegetable you want, we’ve even done pineapple before.

ingredients

Skewers:
4 skinless, boneless chicken breast halves (5 oz. each), cut into 1-inch cubes
1 small sweet red pepper, cored, seeded, and cut into 3/4 inch pieces
1 small sweet green pepper, cored, seeded, and cut into 3/4 inch pieces
1 small onion, cut into 12 pieces
12 medium-size mushroom caps, cleaned
12 wooden skewers, soaked
Marinade:
1/4 cup rice vinegar
2 cloves garlic, chopped
2 tablespoons soy sauce
1 tablespoon dark Asian sesame oil
Peanut Sauce

directions

Kebobs

1
Thread chicken, peppers, onion, and mushroom caps on skewers.
2
Marinade: Mix vinegar, garlic, soy, and oil in bowl. Transfer skewer to dish; pour marinade over. Marinate, refrigerated, 1 hour.
3
Prepare outdoor grill with medium-hot coals, heat gas grill to medium-hot, or heat oven broiler. Grill or broil kebobs, turning once, 10 minutes or until instant-read thermometer inserted into chicken reads 170°. Transfer to platter. Serve with peanut sauce.

Peanut Sauce

1
Combine 1/4 cup creamy peanut butter; 1 clove garlic, mashed; 1/2 cup sour cream; 1/4 cup chicken broth; 1 teaspoon soy sauce; 1 teaspoon crushed red pepper flakes; and 1/2 teaspoon salt in a saucepan.
2
Bring to boiling. Lower heat; simmer 5 minutes or until thickened.
3
Makes 1 1/4 cups.