Ingredients
1/4
cup soy sauce
2
tablespoons lime juice
2
tablespoons honey
1
tablespoon dark sesame oil
1
teaspoon grated gingerroot
1/4
teaspoon crushed red pepper flakes
2
cloves garlic, finely chopped
10
uncooked chicken breast tenders (not breaded)
20
bamboo skewers (6 inch)
10
green onions, chopped
1 1/4
cups Thai peanut sauce
Preparation
In small bowl, mix soy sauce, lime juice, honey, sesame oil, gingerroot, pepper flakes and garlic. Cut each chicken tender in half lengthwise. Place in shallow glass or plastic dish. Pour marinade over chicken; turn to coat. Cover; refrigerate 2 hours, stirring occasionally. Meanwhile, soak bamboo skewers in water at least 30 minutes before using to prevent burning.
Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Thread 1 chicken strip on each skewer, twisting chicken on skewer to look like a snake. Place skewers on grill over medium heat. Cover grill; cook 6 minutes, turning once, until chicken is no longer pink in center.
Arrange chicken on platter; sprinkle with green onions. Serve with peanut sauce.
