Big thanks to my girl Anne over at Annie Bakes who inspired this recipe for me.  She got it from Kaitlin at Kaitlin in the Kitchen .  Both of their dishes looked great so I based this on theirs and added a little zing…  Please swing by and check out their amazing blogs!

Serves:  10  Prep Time: 1 hour 15 minutes  Cook Time: 20 minutes

Marinated Chicken Skewers

6 T olive oil

2 T soy sauce

1 T minced ginger root

2 garlic cloves minced

1 T dijon mustard

1/2 cup rice wine vinegar

1 lb boneless, chicken breasts sliced into strips to skewer

wooden skewers, soaked in water for an hour

Mix all the ingredients of the marinade, add the chicken strips, mix well and refrigerate for at least one hour.  Preheat the oven to 375 degrees, put the chicken on bamboo skewers, place the chicken skewers on a foil lined baking sheet and bake for 15 -20 minutes.  You could also toss these on an indoor (or outdoor) grill.

Peanut sauce

1 cup smooth peanut butter

2 T soy sauce

1 t fish sauce

3 drops chili oil

1 t sesame oil

2 T orange juice

While your chicken is marinating combine all the ingredients in a bowl and mix well.  (You can heat the peanut butter in the microwave for about 30 seconds if it’s too thick to work with.)  Serve with skewers.  I served mine up on some wild rice pilaf and tossed on some cilantro to garnish.  You could serve these at a party in a large glass and let people grab them off the table and mingle with them.  Who doesn’t love food on a stick???