2 boneless chicken breasts, cut into chunks
2 teaspoons soy sauce
1 garlic clove, minced
Kosher salt and freshly ground black pepper
1/4 teaspoon red pepper flakes
1 tablespoon chopped cilantro
1/4 cup peanut butter
3 tablespoons rice vinegar
Agave nectar to taste
Toss chicken with sesame oil, soy sauce, cilantro, garlic, and red pepper flakes in medium bowl. Season with salt and pepper and thread each chunk onto skewers.
Heat grill to medium-high heat and spray with oil if needed, cook chicken for about 2-3 minutes per side.
For sauce blend peanut butter and vinegar, add agave nectar and water if necessary for desired flavor and consistency.
“Linda suggests this high flavor recipe as a great choice for a light dinner with a salad when you have had a large lunch. Very popular in Vietnamese and Thai cuisines.”
(Source and Photo Credits: Dishing Up Delights)