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Chicken Kabobs with Peanut Sauce

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  • 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.

Freezer Cooking

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