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Ingredients A |
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12 |
Strips |
Chicken Tender |
2 |
Tbs. |
Soy Sauce |
1 |
Tbs. |
Sugar |
1 |
tsp. |
Cooking Wine |
¼ |
tsp. |
Garlic Powder |
|
Dash |
Pepper |
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Ingredients B |
|
¼ |
Cup |
Peanut Butter (creamy) |
4+ |
Tbs. |
Hot Water |
2
|
Tbs. |
Ginger (freshly grated) |
2 |
Tbs. |
Sugar
|
1 |
Tbs. |
Soy Sauce |
|
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Ingredients C |
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Pam Oil Spray |
24 |
|
Skewers |
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- Slice/filet each chicken tender into 2 pieces. Marinate chicken in Ingredients A 1 hour prior to cooking.
- Mix well Ingredients B for sauce. Set aside about ¼ of the sauce or for dipping use when serving.
- Preheat oven 375°F. Line aluminum foil over baking sheets and spray Pam over it. Insert each piece of chicken tenders onto a skewer. Line chicken kabobs on the baking trays.
- Brush sauce over the chicken lightly, about 1 tsp. or less for each kabob (1 side). Bake for 5 minutes.
- Remove chicken from oven, turn kabobs over to the other side and brush on more sauce, same as step 4. Bake for another 5 minutes.
- Turn the oven temperature to broil. Elevate the baking tray to 5-6 inches from the top oven heat wires. Broil chicken for 1-1½ minutes.
- Remove from oven. Serve with the sauce set aside from step 2. (Special Note: Careful with the skewers! They are hot.)
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