|4 larges||Skinless -- boneless|
|Breast halves -- 1 1/2 lbs|
|¼ cup||Reduced sodium soy sauce|
|2 tablespoons||Fresh lemon juice|
|1 tablespoon||Dark molasses|
|¾ teaspoon||WATKINS red pepper flakes|
|½ teaspoon||WATKINS Garlic Powder|
|⅛ teaspoon||WATKINS Ginger|
With meat mallet or bottom of heavy saucepan, pound each chicken breast half to ½-inch thickness between two pieces of waxed paper. Cut breast lengthwise into 1-inch wide strips. In bowl or plastic storage bag, place chicken and remaining ingredients;mix well.
Cover and refrigerate at least two hours, stirring or turning bag occasionally (the longer the marinating time the spicier the chicken).
Thread chicken strips on metal or bamboo skewers. If using bamboo skewers, soak in water to prevent charring when broiling. Brush generously with marinade.
Broil or grill 3 to 4 minutes on each side, or until chicken is done and tender, brushing with marinade frequently. Serve hot with Peanut Sauce.
Formatted for Meal-Master by: Diana Eichman Recipe By :
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