1/2 C. water
1/4 C. soy sauce
4 gloves garlic, minced
3T. lemon juice
2T. brown sugar
3/4 tsp. ground ginger
1/2 tsp. crushed red pepper flakes
4 boneless, skinless chicken breast halves, cut into 1" strips
2 C. shredded red cabbage, divided ( I subtituted white rice since I didn't have cabbage)
4 green onions, chopped
Preheat outdoor grill to medium-high heat and lightly oil the grate. In a large saucepan over medium-high heat, combine peanut butter, water, soy sauce, garlic, lemon juice, brown sugar, ginger and red pepper flakes; hear for 5 minutes, sirring until smooth. Set aside half of the sauce. Thread chicken trips, accordion-style, onto metal or soaked wooden skewers. Grill chicken for 2 minutes. Use remaining sauce for basting; brush over chicken skewers. Turn skewers oer and grill 4 to 6 minutes or until chicken is cooked through and no longer pink, basting often with the sauce. Divide cabbage evenly onto four plates. Place a few chicken skewers over cabbage o each plate; sprinkle with green onions. Serve reserved sauce on the side for dipping.
The end result: chicken was delicious and the rice was a perfect side! Paul rated it at 4.75 out of 5 stars
