Getting ready for summer? These skewers will have you craving the grill. But you don’t need to wait; we’ve created this recipe for the oven. Lucky you!
And, if you really don’t have time to thread a pile of chicken skewers, just pick them up from the store and make the peanut sauce. You don’t want to miss the peanut sauce. It’s a winner!
1 1/2 pounds Chicken breasts, boneless and skinless, cut into strips
Bamboo skewers, soaked in water
1 drop Mad Dog 357 Reaper Sriracha Sauce
1 tablespoon Olive oil
1 tablespoon Honey
1 tablespoon Soy sauce
1 tablespoon Ground ginger
1 tablespoon Curry powder
2 cloves Garlic, minced
Thread the chicken strips on skewers. Mix the rest of the ingredients in a shallow pan and coat skewered meat with marinade, leave to stand while making the peanut dipping sauce.
Once the dipping sauce is made put skewers in the oven for 20 minutes at 350ºF, turning after 10 minutes
For the Peanut Dipping Sauce
1 cup Creamy peanut butter
1 (14 ounce) can Chicken broth
½ teaspoon Mad Dog 357 Reaper Sriracha Sauce
¼ cup Fresh lime juice
3 tablespoons Brown sugar
7 teaspoons Soy sauce
2 tablespoons peeled fresh Ginger
Place peanut butter in heavy medium saucepan. Slowly add the chicken broth, then all other ingredients. Stir over medium heat until smooth and thick, about 6 minutes. Can be stored in refrigerator 3 days until ready to use.