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Chicken Kabobs with Thai Peanut Sauce

Name: Chicken Kabobs with Thai Peanut Sauce
Prep time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Thai
Ingredients: 1/2 cup creamy peanut butter; 1/2 cup reduced-sodium soy sauce; 1/4 cup rice vinegar; 1/3 cup sugar; 1/4 teaspoon red pepper sauce; 6 boneless skinless chicken breasts (2 lb), each cut lengthwise into 4 strips; 1 large red bell pepper, cut into 24 pieces; Cooking spray

Prep 25 min
Total 25 min
Ingredients 8
Servings 6

Ingredients

Sauce

1/2 cup creamy peanut butter
1/2 cup reduced-sodium soy sauce
1/4 cup rice vinegar
1/3 cup sugar
1/4 teaspoon red pepper sauce

Kabobs

6 boneless skinless chicken breasts (2 lb), each cut lengthwise into 4 strips
1 large red bell pepper, cut into 24 pieces
Cooking spray

Directions

1

Heat gas or charcoal grill. In 2-quart saucepan, mix peanut butter, soy sauce and vinegar until smooth. Stir in sugar and pepper sauce. Cook over medium-high heat about 2 minutes, stirring constantly, until thickened. Place 3/4 cup sauce in small serving bowl to use as dipping sauce.
2

On each of 6 (12-inch) metal skewers, thread 4 chicken strips and 4 bell pepper pieces alternately, leaving about 1/4-inch space between each piece. Brush chicken and bell pepper with some of the remaining sauce.
3

Spray kabobs with cooking spray to prevent sticking. Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs and brush with sauce; cook 2 to 3 minutes longer or until chicken is no longer pink in center. Discard any remaining sauce used for brushing kabobs during grilling. Serve kabobs with reserved sauce for dipping.

White vinegar diluted with a little water can be used instead of the rice vinegar.
Make the sauce ahead and gently reheated when needed. Or use purchased peanut sauce; for best results, choose a thick peanut sauce.