Chicken Kabobs with Thai Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/3 cup sugar
- 1/4 tsp. red pepper sauce
- 6 boneless skinless chicken breasts, cut lengthwise into 4 strips.
- 1 large red bell pepper, cut into 24 pieces
- Cooking spray
Heat grill. In 2 quart saucepan, mix peanut butter, soy sauce and vinegar until smooth. Stir in sugar and pepper sauce. Cook and stir over medium-high heat about 2 minutes or until thickened. Place 3/4 cup sauce in small serving bowl for dipping sauce.
On each of 6 metal skewers, alternately thread 4 chicken strips and 4 bell pepper pieces, leaving about 1/4 inch space between each piece. Brush chicken and pepper with some of the remaining sauce.
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 in no longer pink in center.
Discard any remaining sauce used for brushing. Serve kabobs with reserved sauce for dipping.