Ingredients
24
(6-inch) bamboo or wooden skewers
1/2
cup chicken broth
1/3
cup reduced-fat creamy peanut butter
2
tablespoons purchased teriyaki marinade and sauce
1
tablespoon fresh lime juice
1
teaspoon grated gingerroot
1/4
teaspoon ground red pepper (cayenne)
1 1/4
lb. boneless skinless chicken breast halves
2
medium green bell peppers, cut into 1-inch squares
2
medium red bell peppers, cut into 1-inch squares
Preparation
Soak bamboo skewers in water for 30 minutes. Line 15x10x1-inch baking pan with foil.
Meanwhile, heat oven to 425°F. In small saucepan, combine all sauce ingredients; mix well. Cook about 5 minutes or until blended, stirring frequently. Cut chicken diagonally into strips, about 3 inches long and 3/4 inch wide.
On each bamboo skewer, thread 1 green pepper square, 1 red pepper square and 1 or 2 strips of chicken. Brush chicken mixture with 1/4 cup sauce. Place in foil-lined pan.
Bake at 425°F. for 15 to 20 minutes or until chicken is no longer pink in center. Meanwhile, bring remaining sauce to a boil over medium heat, stirring constantly. Boil 1 minute. Serve chicken saté with warm sauce.
