About an hour
Chicken Kabobs with Spicy Peanut Sauce & Brown Rice
Prep Note: Don’t chop skewer items too small. Nice bite-sized chunks is what to go for here so that they skewer well.
- 2 large boneless, skinless chicken breasts, cubed
- 1 large red pepper, cubed
- 1 large onion, cubed
- 2 c small button mushrooms, whole
- Drizzle of olive oil
- Sprinkle of salt, pepper, and garlic granules
- 1 ½ c brown rice (use white rice if you are pressed for time)
- 1 tbsp butter
- 8 bamboo skewers (about 10″)
- ¼ c peanut butter
- Juice from 1 lime
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp apple cider vinegar
- 3 tbsp honey or maple syrup
- 1” piece fresh ginger, minced
- 3 cloves garlic, minced
- 1 tsp chili flakes
Step by Step Instructions
Put the rice on to cook as per package instructions (Brown rice takes about 45 minutes to cook… If you are pressed for time, make any kind of white rice!).
Prepare chicken and veggies as noted above and place them into a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Mix well until everything is evenly coated and let everything sit for about 10 minutes to allow the flavors to mingle.
While the mingling is going on, prepare your peanut sauce: Place all sauce ingredients into a small food processor and buzz until sauce is consistent in texture (if it’s too thick add a little water). Taste and adjust flavors to your preference, then set aside.
Set the oven to 375° and line a baking sheet with parchment. Grab your bamboo skewers and load them up. Skewer the chicken and veggies, alternating ingredients until everything has been skewered, then line the skewers across the baking sheet in a single layer and pop them into the oven for 20 to 30 minutes, until chicken is cooked through (cooking time will vary depending on the size of the chicken cubes).
When skewers and rice are done, serve rice over 4 plates, top each plate with a couple of skewers, drizzle with peanut sauce, then sit down and enjoy – this dish is delish!!