This spicy Thai treat is easy to make using a good quality Thai peanut sauce. My secret for cooking these kabobs is to leave about 1/4 inch between the ingredients on kabob skewers. This gives the heat a chance to reach all around the food. If you have short skewers, use a few more.
• Zucchini can be used instead of yellow squash.
• Remove food from skewers and serve over the rice. Then drizzle Thai Peanut Sauce on top.
• Preheat boiler.
• Prepare ingredients.
• Start kabobs.
• While kabobs broil, make rice.
To buy: 3/4 pound boneless, skinless chicken breast, 1 bottle Thai peanut sauce, 1 package microwaveable brown rice, 1 green bell pepper, 1 package cherry tomatoes and 1/2 pound yellow squash.
Staples: Olive oil spray, olive oil, salt and black peppercorns.
McClatchy-Tribune News Service