2 tablespoons lime juice
5 teaspoons La Choy® Lite Soy Sauce, divided
2 cloves garlic, minced, divided
1 teaspoon Pure Wesson® Vegetable Oil
1/2 teaspoon paprika
1/4 teaspoon ground red pepper, divided
1 pound boneless skinless chicken breast halves
16 wooden skewers (6 inch)
PAM® Grilling Spray
1/3 cup water
3 tablespoons Peter Pan® Creamy Peanut Butter
1-1/2 teaspoons granulated sugar
1 teaspoon cider vinegar
1/4 cup thinly sliced green onions
|% Daily Value|
|Total Fat||11 g||17%|
|Saturated Fat||2 g||11%|
|Dietary Fiber||1 g||4%|
|Vitamin C||3 mg||5%|
|Vitamin A||258 iu||5%|
Combine lime juice, 2 teaspoons of the soy sauce, half of the garlic, the oil, paprika and 1/8 teaspoon of the red pepper in medium bowl.
Pound each chicken breast with meat mallet to 1/4-inch thickness. Cut each piece lengthwise into 4 strips. Add to lime juice mixture; cover. Refrigerate 1 hour to marinate, stirring occasionally. Soak skewers in water 1 hour.
Spray grate of outdoor grill with grilling spray. Position grill rack 4 to 6 inches from heat source. Preheat grill to medium heat. Drain chicken; discard marinade. Thread one piece of chicken accordion-style onto each skewer. Place skewers on grill grate; cover grill with lid. Grill 10 minutes or until chicken is no longer pink, turning after 5 minutes.
Mix water, peanut butter, sugar, vinegar, the remaining 3 teaspoons soy sauce, the remaining garlic and the remaining 1/8 teaspoon red pepper in small saucepan until well blended. Simmer over medium-low heat 6 minutes or until thickened, stirring constantly. Pour into serving bowl; sprinkle with green onions. Serve as a dipping sauce for the chicken.
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