Ingredients
1/4 cup water1/4 cup creamy peanut butter1 tablespoon brown sugar1 tablespoon lemon juice1 tablespoon lime juice1 tablespoon reduced-sodium soy sauce2 garlic cloves, minced1/2 teaspoon minced fresh gingerroot2 boneless skinless chicken breast halves (6 ounces each)1 cup shredded red cabbage1 tablespoon finely chopped celery1 tablespoon sunflower kernels
Preparation
In a small saucepan, combine the first eight ingredients. Cook and stir over medium-high heat for 3 minutes or until smooth. Remove from the heat; set aside 2 tablespoons sauce for serving.
Slice chicken lengthwise into 1-in. strips; thread onto metal or soaked wooden skewers. Grill, uncovered, over medium-high heat or broil 6 in. from the heat for 2 minutes; turn and brush with remaining sauce. Continue turning and basting for 4-6 minutes or until no longer pink.
Place cabbage on a serving plate; top with skewers. Sprinkle with celery and sunflower kernels. Serve with reserved sauce.
