Asian Chicken & Veggie Kabobs

Asian chicken & veggie kabobs

8 tablespoons light Asian sesame salad dressing, divided
4 tablespoons Honey Mustard or Honey Dijon Mustard, divided
1 1/4 lbs.boneless skinless chicken breasts, cut into 3/4-inch cubes
1 medium zucchini, cubed
1 medium green, red, or yellow bell pepper, cubed
12 grape tomatoes
8 10-inch wooden skewers, soaked in cold water for 30 minutes
3 tablespoons peanut butter
2 tablespoons water
2 teaspoons dark brown sugar

Mix 5 tablespoons salad dressing and 3 tablespoons mustard in small bowl; reserve for basting. Arrange chicken and vegetables on skewers, dividing evenly. Set aside.  Blend peanut butter, water, sugar, and remaining 3 tablespoons dressing and 1 tablespoon mustard. Set aside for dipping sauce. Coat chicken skewers with vegetable cooking spray. Grill over medium-high heat about 10 min. until chicken is cooked through, turning and brushing with reserved basting sauce during last few minutes of grilling. Serve with peanut sauce.

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