Peanut Chicken Kabobs
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
peanut butter
crunchy |
|
| ⅓ | cup |
water
boiling |
|
| 1 | small |
onions
cut into 1 inch pieces |
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| 1 | pound |
chicken breast halves, boneless, skinless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
peanut butter
crunchy |
|
| 79 | ml |
water
boiling |
|
| 1 | small |
onions
cut into 1 inch pieces |
|
| 5 | ml |
ginger
ground |
|
| 15 | ml |
lemon juice
|
|
| 1.3 | ml |
red pepper flakes
crushed |
|
| 453.6 | g |
chicken breast halves, boneless, skinless
|
|
Directions
Cut chicken into 1½ inch pieces.
Mix the water, peanut butter, ginger, lemon juice, and red pepper together well.
Set oven to broil.
Thread chicken cubes on four metal skewers, alternating with onion slices.
Brush the chicken and onions with half of the peanut butter mixture.
Broil chicken about 4 inches from the heat until brown.
Turn and brush with remaining peanut butter mixture.
Broil 5 minutes longer or until golden brown.
Serve with more peanut butter mixture and chopped peanuts, over rice.
