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Satayday Night Fever




Source of Recipe


web/don't remember


List of Ingredients




4 large boneless, skinless chicken breast halves, cut in 1 inch cubes
2 tablespoons reduced sodium soy sauce
1 teaspoon honey
1 teaspoon lemon juice
2 teaspoons grated ginger root
1 clove garlic, minced

Peanut Dipping Sauce:
1/2 cup low fat chicken broth
3 tablespoons light peanut butter
3 tablespoons grape jelly
1 tablespoon reduced sodium soy sauce
1 teaspoon grated lemon zest
1 teaspoon sesame oil
1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
8 wooden or metal skewers

Recipe



Place chicken pieces in a large, heavy-duty, resealable plastic bag. In a small bowl, combine soy sauce, honey, lemon juice, ginger root, and garlic. Pour marinade over chicken pieces in bag. Seal and refrigerate for at least 2 hours, or overnight if possible.

If using wooden skewers, soak them in water for at least 20 minutes before using to prevent burning. Prepare grill. Thread chicken cubes on skewers. Discard marinade. Grill for about 10 minutes, turning often to cook all sides. (If you prefer, cook chicken under broiler, 4" from heat, for about 8 minutes total.)

While chicken is cooking, prepare dipping sauce. Combine all
ingredients in a blender and whirl for 30 seconds. Transfer to a small saucepan. Heat over medium heat until mixture is bubbly and has thickened. Transfer to a serving dish. Serve hot chicken skewers with dipping sauce. Yield: "8 skewers"