Serves: 10
Total Calories: 218
1. In a small bowl, mix 3 tablespoons of the soy sauce, 2 tablespoons of the lemon juice, oil and garlic. Pour into a large reclosable plastic bag or a shallow baking dish. Place chicken in marinade, turning to coat. Close bag or cover baking dish. Refrigerate at least 2 or up to 6 hours, turning chicken over occasionally.
2. Soak skewers in water for 1 to 2 hours while meat is marinating. (Skewers will burn less during broiling if water soaked.)
3. Pour marinade from meat into a small saucepan. To saucepan, add heavy cream, peanut butter, butter, remaining 3 tablespoons soy sauce, remaining 2 tablespoons lemon juice, splenda and red pepper. Stirring over low heat, cook until sauce is blended and hot (do not boil) set aside and keep warm.
4. Thread 5 or 6 pieces of meat onto each skewer. Place on a broiler rack and brush with peanut sauce. Broil 6 inches from heat source for 6 minutes or until no longer pink in center, turning once. Serve with remaining warm sauce.
This Chicken Kabobs with Peanut Sauce recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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