Sweet & Sour Chicken Kebeb with Peanut Dipping Sauce

This dish is quite versatile as it can be baked in an oven, grilled or BBQ'd. I usually cook up a swag of them as entrees to nibble on while I prepare a main, especially at a 'Barbie'.

• Ready In: 50 mins
• Yields: 30 skewers

Ingredients

• 1 1⁄2 kg boneless chicken breasts
• 30  small  skewers, 200 mm long

• Marinade

• 1⁄2 cup dry sherry
• 1⁄3 cup  oriental  sweet and sour sauce
• 1⁄3 cup lemon juice
• 1⁄3 cup  kikkoman  teriyaki sauce
• 2  cloves garlic, peeled and minced
• 1⁄2 cup honey

• Dipping sauce

• 1  cup crunchy peanut butter
• 1⁄3 cup chicken broth
• 1⁄3 cup lemon juice

Directions

1. Cut chicken breasts lengthwise into strips 25mm (1 inch) wide.
2. Using one hand to secure chicken, press skewer down the length of one strip.
3. Repeat with remaining strips.
4. Place skewers in a glass baking dish and set aside.
5. Combine sherry, Teriyaki sauce and sweet and sour sauce in a small bowl.
6. Add garlic, lemon juice and honey; blend thoroughly.
7. Pour marinade over skewered chicken, cover and refrigerate for at least 30 minutes, turning once.
8. When ready to cook, drain marinade from the chicken, reserving marinade.
9. Arrange skewers directly on a wire rack in a baking dish, being careful not to pack them too tightly together.
10. Set heat to 200°C and cook in oven for 10 minutes, or simply BBQ or grill them until done.
11. In the meantime, prepare the dipping sauce.
12. Combine peanut butter, lemon juice, chicken broth and remaining marinade in a saucepan.
13. Bring to the boil over medium-high heat.
14. Reduce heat and simmer sauce for 10 minutes, or just until sauce begins to thicken.
15. To serve, arrange chicken skewers on serving platter& serve dipping sauce on the side.