Peanut Ginger Chicken Recipe

cup water

1/2 cup creamy peanut butter

cup bottled chili sauce

cup soy sauce

2 Tbsp. salad oil

2 Tbsp. vinegar

4 cloves garlic, minced

l Tbsp. grated gingerroot or tsp. ground ginger

1/4 to tsp. ground red pepper

1 cup chopped fresh fruit, such as peeled peaches, nectarines, pears, or plums

1 cup chopped, seeded cucumber

2 Tbsp. thinly sliced green onion

1 Tbsp. sugar

1 Tbsp. salad oil

1 Tbsp. vinegar

Peach, nectarine, pear, or plum wedges

2 tablespoons salad oil, the

2 tablespoons vinegar, the garlic, gingerroot or ginger, and red pepper. Pour over chicken. Seal bag; turn to coat chicken with marinade. Chill for 12 to 24 hours; turn occasionally. For salsa, in a medium mixing bowl combine chopped fruit, cucumber, green onion, sugar, the

1 tablespoon oil, and the

1 tablespoon vinegar. Cover and chill for I to

2 hours. In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Remove chicken from marinade; discard marinade. Place chicken on the grill rack over the drip pan but not over the coals. Cover and grill chicken for 50 to 60 minutes or till no pink remains. Spoon salsa onto plates and serve chicken on salsa. Serve with Slaw on the side and garnish with fruit wedges, if desired. Makes

6 servings.