Ingredients:
1/2 cup reduced-sodium soy sauce
16 chicken tenders(about 2 1/4 pounds) or boneless skinless chicken breasts, cut into 16 thin strips
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 tsps ground ginger
1/2 cup peanut butter
1 1/2 tsps ketchup
1/2 cup water
1/4 tsp salt
1/8 tsp freshly ground black pepper
Directions:
1. Place soy sauce in resealable plastic food storage bag. Add chicken and turn to coat. Marinate 45 minutes in refrigerator.
2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion and garlic. Cook and stir 5 minutes or until golden brown. Stir in ginger. Add peanut butter, ketchup, water, salt and pepper; stir well to blend.
3. Reduce heat to low. Cook until mixture is heated through. Transfer to blender and puree until smooth.
4. Preheat broiler, and spray broiler rack with nonstick cooking spray. Thread chicken strips onto 16 (8-inch) bamboo skewers. Broil 6 inches from heating element 5 to 6 minutes until just cooked through, turning once.
5. Serve with peanut sauce.
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