Ingredients Jump to Instructions ↓

  1. 6 boneless chicken breasts, cut into 1 1/2-inch wide strips

  2. 1/4 cup sesame seeds, white

  3. 1/4 cup black sesame seeds

  4. 2 teaspoons chili powder

  5. 2 teaspoons salt

  6. 1 teaspoon garlic powder

  7. 1/4 cup chicken broth

  8. 1/2 cup peanut butter

  9. 1/2 cup Coco Lopez

  10. 1/8 cup low-sodium soy sauce

  11. 4 teaspoon honey

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. "Weave" a bamboo skewer through the length of each chicken strip (as you would run a straight pin through fabric). Mix the seeds, chili powder , salt and garlic powder in a shallow bowl. Dip chicken into warm water and roll into seed mixture. Bake on a lightly greased sheet pan until done. Heat chicken broth. In a mixing bowl, combine peanut butter, Coco Lopez, soy sauce and honey and mix well. It will be thick. Slowly mix chicken broth into peanut butter mixture. It should be medium consistency for dipping skewered chicken.


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