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Prep 30min
Total1hr20min
Servings4
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Ingredients
Chicken
8
bamboo skewers (8 inches long)
1
lb boneless skinless chicken breasts, cut into 1-inch pieces
1/4
cup teriyaki marinade and sauce (from 15-oz bottle)
Rice
1
cup uncooked instant brown rice
1 1/4
cups water
Sauce
1/4
cup creamy peanut butter
1
tablespoon chopped fresh cilantro
3
tablespoons teriyaki marinade and sauce (from 15-oz bottle)
1
tablespoon lime juice
1/4
teaspoon red pepper sauce
4
medium green onions, chopped (1/4 cup)
2
cloves garlic, finely chopped
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Steps
1
Soak bamboo skewers in water at least 30 minutes before using to prevent burning. In medium bowl, mix chicken and 1/4 cup teriyaki marinade. Cover; refrigerate 30 to 60 minutes to marinate.
2
Meanwhile, heat coals or gas grill for direct heat. In small bowl, stir all sauce ingredients until blended; set aside.
3
Remove chicken from marinade; discard marinade. Thread chicken on skewers. Place skewers on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until chicken is no longer pink in center.
4
Meanwhile, cook rice in water as directed on package, omitting butter and salt. Sprinkle chicken with additional chopped fresh cilantro if desired. Serve with sauce and rice.
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Rich in protein and heart-healthy fat, a little bit of peanut butter goes a long way. Just a tablespoon of this nutty spread can help you feel full, which can keep you from overindulging on other foods.
To Broil: Place skewered chicken on rack in broiler pan. Broil with tops 4 to 5 inches from heat 8 to 10 minutes, turning once, until chicken is no longer pink in center.
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