16 bamboo skewers, soaked in water for several minutes
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Let's Make It
In a blender, combine the soy sauce, vinegar, 1/4 cup water, ginger, garlic, scallion, honey and peanut butter. Blend until smooth. Remove 1/2 cup of the peanut sauce and set aside. Add remaining water to the blender and puree until smooth. Set aside.
Cut each chicken breast into four strips. Thread each strip onto a skewer. Use kitchen shears to snip the tips off the skewers. Place the skewers in a large zip-close plastic bag. Add the peanut sauce from the blender and seal the bag. Gently shake to coat the chicken. Refrigerate 20 minutes.
Meanwhile, preheat grill or grill pan to high, then lower to medium and spray with cooking oil. If using a grill, be careful of flaring. Remove the skewers from the bag and grill 2 to 3 minutes per side, or until the chicken is cooked through. Serve skewers with reserved peanut sauce for dipping.