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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

Ingredients

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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Directions

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.

EXPERT TIPS

Expert Tips

White vinegar diluted with a little water can be used instead of the rice vinegar.

Make the sauce ahead and gently reheated when needed. Or use purchased peanut sauce; for best results, choose a thick peanut sauce.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 160),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 95mg; 95%;
Sodium: 900mg; 900%;
Total Carbohydrate: 19g; 19%
(Dietary Fiber 2g 2% Sugars 15g 15% ),
Protein: 41g; 41%

% 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.

REVIEWS & 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