Sunday, December 23, 2007

Peanut Chicken Kabobs

8 boneless, skinless chicken breasts

1 cup cream of coconut
1/4 cup lime juice
2 TB vegetable oil
1/2 cup soy sauce
2 cloves garlic, minced
1/8 teaspoon ground red pepper

In bowl, combine marinade ingredients until well blended. Slice chicken into 3/4 inch strips. Place in marinade and stir until well coated. Cover and refrigerate at least 4 hours, or up to 24 hours. Skewer chicken on thin wooden skewers. Broil or grill chicken over medium heat for 2 or 3 minutes on each side. Serve over rice with peanut sauce.

Peanut Sauce:
2/3 cup chunky peanut butter
2/3 cup water
1/4 cup soy sauce
2 TB cider vinegar
2 TB brown sugar
1/8 tsp. ground red pepper
2 cloves garlic, crushed

Blend ingredients together in small bowl.

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