But I just couldn't. I'm going to be honest & say I'm not a big "corned beef fan". The recipe turned out well, but I just don't love it.
So I decided to throw this one at you all, instead! I highly recommend, as it is amazing. It was my "pre-race fuel" on Saturday night. I paired this with a whole-wheat pasta salad to get my carbs!
- 1/2 cup creamy peanut butter
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup rice vinegar
- 1/3 cup sugar
- 1/4 tsp red pepper sauce
- 1 thai pepper (or jalepeno), finely chopped
- 1.5 lbs boneless, skinless chicken breasts, chopped
- 1 bell pepper (I used 1/2 green & 1/2 red to add some color), chopped into squares
- pineapple chunk
- Red onion, chopped into squares
- Chop all ingredients & place into containers or piles for kabob building
- In a 2 quart saucepan, mix P.B., soy sauce, vinegar, & chopped jalepeno until smooth. Stir in sugar & pepper sauce. Cook over med-high heat for 2 minutes, stirring constantly.
- Reserve a small amount for a "dipping sauce"
- Pour the remaining sauce over your chicken. Allow to marinate for about 10 minutes.
- Build skewers, alternating the chicken, onions, peppers, & pineapple. (***If using wooden skewers, remember to soak in warm water prior to building)
- Start gas or charcoal grill. And grill until chicken is cooked through.
- Serve with the dipping sauce.
The finshed product. I definitely recommend. I wasn't so sure about cooking with peanut butter -- but it had a very interesting rich taste. Adding a kick of hot-peppers/spice is essential, I believe!