Categories: Appetizers
Ingredients
- Chicken Kabobs:
- 2 tbsp corn oil
- 2 tbsp teriyaki sauce
- 1 lb. chicken breasts, cut into 1-inch pieces
- 1 tsp corn oil
- 1 tsp dark sesame oil
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 1/2 tsp grated fresh ginger
- 1/4 tsp crushed red pepper
- 1/2 cup creamy peanut butter
- 1/4 cup light corn syrup
- 1 tbsp soy sauce
- 1 tbsp cider vinegar
- 2/3 cup milk
Directions
-
Begin preparing Chicken Kabobs. Meanwhile, in a small saucepan heat oils over medium heat; add onion, garlic, ginger and 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 a boil. Remove from heat. Cool slightly. Serve as dipping sauce for Chicken Kabobs.
-
Chicken Kabobs:
-
Soak about 36 wooden skewers in water at least 20 minutes. In a medium bowl, combine 2 tbsp corn oil and teriyaki sauce. Cut chicken into 1-inch pieces; stir into teriyaki mixture. Cover and let stand at room temp no longer than 30 minutes. Thread chicken onto skewers. Place on foil-lined baking sheet. Broil about 6 inches from heat, 6-8 minutes or until lightly browned.