Yield: 4 Servings
Measure | Ingredient |
---|---|
½ cup | Creamy peanut butter |
½ cup | Water |
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