Ingredients
2
tablespoons peanut oil
2
tablespoons oyster sauce
1
tablespoon grated gingerroot
2
cloves garlic, finely chopped (1 teaspoon)
1/4
teaspoon red pepper sauce
1/4
teaspoon salt
1/4
teaspoon pepper
6
boneless skinless chicken breasts (2 lb) cut lengthwise into 1/2-inch strips
1/4
cup honey
1/4
cup Dijon mustard
2
tablespoons fresh lemon juice
Preparation
Soak 20 (6-inch) wooden skewers in water 30 minutes.
In large nonmetal dish or resealable food-storage plastic bag, mix oil, oyster sauce, ginger, garlic, pepper sauce, salt and pepper. Add chicken; stir or turn bag to coat. Cover dish or seal bag; refrigerate at least 30 minutes or up to 6 hours.
Heat oven to 350°F. Spray15x10x1-inch baking sheet with cooking spray.
Remove chicken from bowl or bag; discard marinade. On each skewer, thread chicken strips. Place kabobs on prepared baking sheet. Bake 12 to 15 minutes, turning once, until chicken is no longer pink in center.
Meanwhile, in small bowl, stir together sauce ingredients. Serve kabobs with sauce for dipping.
