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Recipe

Grilled Chicken Kabobs with Thai Peanut Sauce

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Grilled Chicken Kabobs with Thai Peanut Sauce

Quick-cooking chicken kabobs take on the flavor of Thailand thanks to a pleasing peanut sauce.

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( 21 Ratings)

21 Ratings

5 Stars 10%

4 Stars 38%

3 Stars 24%

2 Stars 10%

1 Stars 19%

Member Reviews ( 6 )

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PREP TIME 25 Min
TOTAL TIME 25 Min
SERVINGS 6

Sauce

1/2: cup creamy peanut butter

1/2: cup reduced-sodium soy sauce

1/4: cup rice vinegar

1/3: cup sugar

1/4: teaspoon red pepper sauce

Kabobs

6: boneless skinless chicken breasts (2 lb), each cut lengthwise into 4 strips

1: large red bell pepper, cut into 24 pieces

: Cooking spray

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1 Heat gas or charcoal grill. In 2-quart saucepan, mix peanut butter, soy sauce and vinegar until smooth. Stir in sugar and pepper sauce. Cook over medium-high heat about 2 minutes, stirring constantly, until thickened. Place 3/4 cup sauce in small serving bowl to use as dipping sauce.
2 On each of 6 (12-inch) metal skewers, thread 4 chicken strips and 4 bell pepper pieces alternately, leaving about 1/4-inch space between each piece. Brush chicken and bell pepper with some of the remaining sauce.
3 Spray kabobs with cooking spray to prevent sticking. Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs and brush with sauce; cook 2 to 3 minutes longer or until chicken is no longer pink in center. Discard any remaining sauce used for brushing kabobs during grilling. Serve kabobs with reserved sauce for dipping.

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Nutrition Information:

1 Serving (1 Serving)

Calories 400

(Calories from Fat 160),

Total Fat 17g

(Saturated Fat 4g,
Trans Fat 0g),

Cholesterol 95mg;
Sodium 900mg;
Total Carbohydrate 19g

(Dietary Fiber 2g,
Sugars 15g),

Protein 41g;

Percent Daily Value*:

Vitamin A 20 %;
Vitamin C 30 %;
Calcium 4 %;
Iron 10 %;

Exchanges:

0 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
6 Lean Meat;
0 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 6 Reviews View All

Posted 8/17/2010 5:11:23 PM REPORT ABUSE Rebekah Rose said:

Rating:

I made this in a skillet instead of kabobs because of time constraints - it was yummy!! I cubed my chicken, a red pepper, a small yellow onion and threw in a carton of whole button mushrooms into a hot TBS of olive oil in a skillet and sauteed that for about 25 minutes total. I had already started a pot of brown rice. While the meat and veggies were cooking, I prepared the sauce on the stove. I used reduced fat peanut butter, and splenda instead of sugar and used ground cayenne pepper instead of pepper sauce (still used 1/4 tsp). I used diluted distilled vinegar instead of rice vinegar. The sauce is really thick, but for my purposes I wanted it a little thinner and a little less strong so I added another 1/4 cup diluted vinegar (about half water/half vinegar that time to help make the flavor less intense). I poured the sauce over the finished veggies and chicken and let that meld together and served over rice.

This reply was: Helpful Inspiring

Posted 7/14/2010 9:41:59 AM REPORT ABUSE sjpaquette said:

Rating:

This was quick and easy, make sure that the soy sauce it low sodium, would be way too salty if make with regular soy sauce. Next time I will add onion and mushrooms to my skewers. Was VERY tasty.

This reply was: Helpful Inspiring

Posted 7/4/2010 6:20:48 AM REPORT ABUSE MsJaxFla said:

Rating:

Well, most store bought peanut butter already has salt and sugar, so I left out the sugar and DID use the low sodium soy sauce (usually don't). And I also like to add whole, button mushrooms to mine as well as some chunks of yellow onion and whole water chestnuts (tricky not splitting them when skewering water chestnuts though). I served this over natural brown rice cooked with nothing but water, no salt, no butter. If you can find a good store bought Hoisin Sauce, that is great too.

This reply was: Helpful Inspiring