Directions

• Cut chicken breasts lengthwise into strips 1" wide.
• Using one hand to secure chicken, press skewer down the length of one strip.
• Repeat with remaining strips.
• Place skewers in a glass baking dish and set aside.
• Combine sherry, teriyaki sauce and sweet and sour sauce in a small bowl.
• Add Sue Bee® honey, garlic and lemon juice; blend thoroughly.
• Pour marinade over skewered chicken, cover and refrigerate for at least 30 minutes, turning once.
• When ready to cook, drain marinade from the chicken, reserving marinade.
• Arrange skewers directly on a wire rack in a baking dish, being careful not to pack them too tightly together.
• Set heat to 400 F and cook in oven for 10 minutes, or simply BBQ or grill them until done.
• In the meantime, prepare the dipping sauce.
• Combine peanut butter, lemon juice, chicken broth and remaining marinade in a saucepan.
• Bring to the boil over medium-high heat.
• Reduce heat and simmer sauce for 10 minutes, or just until sauce begins to thicken.
• To serve, arrange chicken skewers on serving platter and serve dipping sauce on the side.