Spicy Thai Chicken Kabobs |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
|
Stir up a superfast peanut sauce, and marinate the chicken before you head out for the day. The remaining ingredients can be quickly put together when you get home from work. Ingredients:
1/2 cup creamy peanut butter |
1/2 cup lite soy sauce |
1/4 cup firmly packed light brown sugar |
1 tablespoon lime zest |
1 teaspoon dried crushed red pepper |
1 1/2 pounds skinned and boned chicken breasts, cut into 1-inch pieces |
8 (12-inch) wooden or metal skewers |
1 bunch green onions, cut into 2-inch pieces |
1 large red bell pepper, cut into 1-inch pieces |
1 large yellow bell pepper, cut into 1-inch pieces |
32 fresh snow peas |
16 basil leaves |
Directions:
1. Whisk together first 5 ingredients and 1/2 cup water in a large shallow dish or zip-top plastic freezer bag; reserve 3/4 cup. Add chicken to dish, turning to coat. Cover or seal, and chill 8 hours, turning occasionally.
2. Soak wooden skewers in water 30 minutes.
3. Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade. Thread chicken, onions, and next 4 ingredients alternately onto wooden skewers, leaving 1/4 inch between pieces.
4. Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 8 minutes on each side or until done. Remove from grill, and baste with reserved 3/4 cup marinade.
5. Spicy Thai Pork Kabobs: Substitute 1 (1.5-lb.) package pork tenderloin, trimmed, for chicken. Proceed with recipe as directed.
|
|