Yield: 4 Servings
|½ cup||Creamy peanut butter|
|¼ cup||Soy sauce|
|4 \N||Cloves garlic, minced|
|3 tablespoons||Lemon juice|
|2 tablespoons||Brown sugar|
|¾ teaspoon||Ground ginger|
|½ teaspoon||Red pepper flakes, crushed|
|4 \N||Chicken breast halves, boneless, skinless|
|2 cups||Red cabbage, shredded|
In a saucepan, combine the first eight ingredients; cook and stir over medium high heat for 5 minutes or until smooth. Reserve half of the sauce.
Slice chicken lengthwise into 1" strips; thread onto skewers (if using bamboo skewers, soak them in water for at least 20 minutes). Grill, uncovererd, over medium-hot coals for 2 minutes; turn and brush with peanut butter sauce. Continue turning and basting for 4-6 minutes or until juices run clear. Place cabbage on a serving plate; top with chicken. Serve with reserved sauce.
Recipe by: Taste of Home April-May 1997 Posted to MC-Recipe Digest V1 #566 by Jeff Bacon <bacon@...> on Apr 13, 1997