Ingredients
1/4 cup soy sauce
1/4 cup rice wine vinegar
3/4 cup water - divided
1-inch piece fresh ginger, peeled and chopped
2 cloves garlic
1/2 teaspoon hot pepper sauce
1 green onion, roughly chopped
3 Tablespoons honey
1/2 cup peanut butter
4 skinless chicken breasts
Bamboo skewers
Cooking spray
Instructions
In blender or food processor, combine soy sauce, 1/4 cup of water, vinegar, ginger, garlic, hot sauce, green onion, honey and peanut butter.
Blend until smooth.
Remove 1/2 cup of sauce and set aside.
Add 1/2 cup water to remaining sauce and blend until smooth.
Cut each chicken breast into four strips. Thread each onto a skewer. Place skewers in zip-lock bag. Add peanut sauce with added water. Gently shake to coat the chicken.
Refrigerate at least 20 minutes.
Preheat grill to medium heat. Spray grill with cooking spray.
Remove skewered chicken from bag and grill 3 - 4 minutes on each side or until chicken is coked through.
Serve skewers with reserved peanut sauce.
This dish tastes great with thai noodles (available in the Asian section of the grocery store).