Ingredients 1/4 cup Rice Wine Vinegar 2 T Toasted Sesame Oil 1/4 cup Less Sodium Soy Sauce 2 cloves Fresh Garlic 1-inch piece Fresh Ginger 1 small Shallot, peeled and cut in half 3 T Honey 1/2 cup smooth Natural Peanut Butter 2/3 cup Water, divided
1.5 - 2# Chicken Breast Tenders
Garnish: 1/4 cup fresh Cilantro, finely minced 1 T Sesame Seeds, toasted (or minced toasted Peanuts)
15-20 Wooden or Bamboo Skewers 6-8" long
Directions: 1. To a large blender, add vinegar, sesame oil, soy sauce, garlic, ginger, shallot, honey, peanut butter, and 1/3 cup water. Blend for one minute, scrape down sides and blend for another minute. 2. Pour off 1/3 cup of the marinade from the blender and set aside. 3. Add remaining 1/3 cup of water to the blender and puree until smooth. 4. Thread each chicken tender onto an individual skewer, so that most of the meat is pierced in a line. Place these in a large flat baking dish or sheet pan. 5. Pour marinade from blender over the skewers, turn to cover well. Marinate in refrigerate for at least 1 hour. 6. Coat a grill pan or grill with cooking spray and heat to high. Grill chicken skewers to sear for 2-3 minutes. Turn heat down to medium and turn the chicken, allowing it to cook for another 2 minutes. 7. Transfer skewers to serving platter with reserved marinade for dipping. Garnish with cilantro and sesame seeds (or peanuts.)
