An appetizer than can eat like a meal! Serve with rice and steamed veggies for dinner, or arrange on a platter and serve as a knock your socks off appetizer. I will often times double the recipe and bring to parties. Also great served with my red cabbage/apple slaw.
|1⁄2||c||creamy peanut butter|
|1⁄2||t||rounded, chili paste|
|1⁄2||t||rounded, crushed garlic|
|2||T||grated fresh ginger|
|2||lb||chicken breasts, sliced into small tender size or 2 lbs chicken tenders, sliced in half|
|4||T||chopped green onions|
Soak bamboo skewers for 20 minutes in water. If time does not allow, chicken can be placed on skewers after baking.
Preheat oven to 400 degrees and line 2 baking sheets with foil.
Combine all other ingredients except for green onions in the bowl of a food processor. Blend until smooth. Transfer to a large bowl. Reserve 1/2-3/4 cup of sauce in small bowl for dipping. Add 2 T of green onion to the reserved dipping sauce and set aside.
Add chicken to large bowl and stir well to coat all pieces. Skewer each piece of chicken and place on cookie sheet. Bake 12-15 minutes. Sprinkle additional chopped green onion on baked chicken. Serve on platter with sauce to serve.
A great side dish idea for these are my red cabbage/granny smith slaw! Recipe here http://www.goglutenfreegracefully.com/node/100