Ingredients

The following ingredients have 8 Servings
  • 1 pound chicken breast (cut into strips)
  • Kosher salt
  • Freshly ground black pepper
  • 1 large green bell pepper (cut into large chunks)
  • 1 large orange bell pepper (cut into large chunks)
  • 2 small yellow summer squash (sliced)
  • 1/2 cup creamy peanut butter
  • 2 cloves garlic (minced)
  • 2 tablespoons low sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons honey
  • 2 teaspoons lime juice
  • 1-2 teaspoons crushed red pepper flakes
  • 1 teaspoon ground ginger
  • 1/3 cup chopped peanuts (for garnish)
  • Fresh cilantro (for garnish)

Instruction

  • Immerse 8 long wooden skewers in water and soak for 10 minutes. Drain and pat dry.
  • Season chicken with salt and pepper to taste. Thread onto skewers along with bell pepper chunks and sliced squash. 
  • Place the peanut butter, soy sauce, water, lime juice, honey, red pepper flakes, and ground ginger in a medium bowl. Whisk until smooth, adding more water to thin the sauce as needed. Reserve half of the sauce for dipping.
  • Brush chicken and veggies with some of the remaining sauce, then spray lightly with cooking spray. 
  • Coat gas grill grates with cooking spray (or grill pan) and preheat on medium-high heat. 
  • Place skewers on grill, cover, and cook 4-5 minutes. Turn and brush with remaining sauce, then cook 2-3 more minutes until chicken is no longer pink.
  • Garnish with freshly chopped peanuts and cilantro. Serve with dipping sauce on the side.