If you don't have sake on hand, substitute dry sherry, white wine, or rice wine, such as mirin.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For marinade, in a small saucepan combine the first six ingredients (through crushed red pepper). Bring just to boiling over medium heat, stirring until brown sugar is dissolved. Reduce heat; simmer, uncovered, 20 minutes. Cool to room temperature.

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  • Place chicken in a large shallow dish. Pour marinade over chicken; stir gently to coat. Cover and marinate in the refrigerator 1 to 2 hours, stirring once.

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  • Soak twenty-six to thirty 6-inch wooden skewers in water at least 30 minutes; drain before using. Preheat oven to 450°F. Lightly grease a 15x10x1-inch baking pan.

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  • Drain chicken, discarding marinade. Pat chicken dry with paper towels. In a small bowl combine peanut butter and half-and-half. Place cashews in a shallow dish. Thread each chicken strip lengthwise onto a soaked skewer. Brush chicken with peanut butter mixture; roll in cashews to coat. Place in the prepared baking pan. Bake about 12 minutes or until chicken is no longer pink, turning once.

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  • Serve chicken skewers with Asian chili sauce.

Nutrition Facts

200 calories; 10 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 22 mg cholesterol; 345 mg sodium. 15 g carbohydrates; 1 g fiber; 10 g sugar; 12 g protein;

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