Recipe by La Dilettante
Little one-bite appetizers served on a toothpick. Could work as an entree over rice or noodles using larger bamboo skewers and more chicken/peppers. Used as an appetizer, they are equally good hot or room temperature. These were such a hit at our recent Hallowe'en party that I wished I had made more!
Top Review by Ben's Mom
Everyone at our New Years Eve party absolutely loved these. I went ahead and put them on picks about two hours before party time and kept them in the fridge on the baking pan. So it was very easy to toss them in when it was time. I am a vegetarian so did not try them. I do eat fish so I think next time I will try it as a meal and throw some shirmp in as well. Thanks for a great recipe.
- 1 cup honey barbecue sauce
- 1⁄2 cup creamy peanut butter
- 1⁄3 cup brown sugar
- 1⁄4 cup soy sauce
- 1⁄2 cup rice wine vinegar
- 2 tablespoons ginger, grated
- 2 lbs boneless skinless chicken breasts
- 1 yellow onion, cut into chunks
- 3 bell peppers, red, yellow, and green
- 1 1⁄2 cups toasted sesame seeds
Directions See How It's Made
- Put first 6 ingredients in bowl and microwave for 30-45 seconds, until peanut butter is melted. Whisk rapidly until well blended. Reserve 3/4 cup of marinade for dipping.
- Cut chicken breasts into 1" chunks. Cut peppers and onion into 1" squares. Put everything in the marinade, coat well, and let marinate for at least 4 hours.
- Thread one piece of onion, one chicken piece, and one pepper square onto a toothpick. Roll in sesame seeds to coat.
- Place on rimmed baking sheet and cook at 350 for about 25 minutes.
- Serve with reserved extra marinade.