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Prep 25min
Total25min
Servings6
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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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Steps
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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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.
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