- 6 tablespoons soy sauce
- 4 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 pound chicken cut in 3/4 -inch
pieces
- 10 Bamboo skewers (10 inches long)
- 1/2 cup heavy cream
- 1/2 cup chunky peanut butter
- 1/4 cup butter, cut in pieces
- 2 teaspoons splenda (or sugar)
- 1 to 2 teaspoons red bell peppers
crushed
Get out a small bowl and mix 3 tablespoons
of the soy sauce, 2 tablespoons of the lemon
juice, oil and garlic. Pour into a large
reclosable plastic bag or a shallow baking
dish. Place chicken in marinade, turning to
coat. Close bag or cover baking dish.
Refrigerate at least 2 or up to 6 hours,
turning chicken over occasionally.
Soak skewers in water for 1 to 2 hours while
meat is marinating. (Skewers will burn less
during broiling if water soaked.)
Pour the marinade from meat into a small
saucepan. Add heavy cream, peanut butter,
butter, remaining 3 tablespoons soy sauce,
remaining 2 tablespoons lemon juice, splenda
(or sugar) and red pepper. Stirring over low
heat, cook until sauce is blended and hot
(do not boil); set aside and keep warm.
Thread 5 or 6 pieces of meat onto each
skewer. Place on a broiler rack and brush
with peanut sauce. Broil 6 inches from heat
source for 6 minutes or until no longer pink
in center, turning once. Serve with
remaining warm sauce.
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