Ingredients

The following ingredients have 4 Servings
  • 3-4 boneless chicken breasts (chopped into bite-size pieces)
  • 1 red bell pepper (chopped)
  • 1 large zucchini (sliced into discs)
  • 3 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 teaspoons sesame oil
  • 1 tablespoon lime juice
  • 2 teaspoons minced garlic
  • 1 teaspoon sriracha ((red chili sauce found in the Asian section at the grocery store))
  • 2 tablespoons cilantro
  • 4 tablespoons creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons water
  • ½ teaspoon garlic powder
  • 2 teaspoons brown sugar
  • 1 teaspoon sriracha
  • ⅛ teaspoon sesame oil

Instruction

  • *If using wooden skewers, soak them in water for 30 minutes beforehand* Whisk together all marinade ingredients. Add chicken and marinade to a zip lock bag. Seal bag and chill at least 15 minutes (can also be marinated up to overnight).
  • Whisk together peanut sauce ingredients. Cover and chill until ready to use.
  • Drain and discard marinade from bag. Thread chicken onto skewers. Thread veggies onto separate skewers (you can cook chicken and veggies on the same skewers but I find that the veggies take longer to cook and your chicken may end up overdone that way).
  • Cook chicken and veggies on the grill over medium-high heat for 5-6 minutes (6-8 minutes for veggies). Serve warm with dipping sauce and garnish with chopped peanuts, cilantro, and lime wedges if desired.