Tuesday, July 13, 2010

Peanut Butter Chicken

  • 1/2 c plain lowfat yogurt
  • 1/2 c chopped green onions
  • 3 T peanut butter
  • 1 T rice wine vinegar
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • Pinch dried red pepper flakes
  • 9 oz skinless chicken breasts, cut in 1" cubes
  • 1 red bell pepper, cubed
In blender or food processor, puree yogurt, scallions, peanut butter, vinegar, soy sauce, sesame oil, and pepper flakes until smooth. Pour into medium bowl. Add chicken cubes and stir to coat. Refrigerate overnight.

Drain and reserve marinade. Thread chicken cubes and bell peppers evenly onto four soaked bamboo skewers. Grill kabobs 10-12 minutes or until cooked through, turning and basting with reserved marinade.

*Recipe courtesy of Mama B and Weight Watchers

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