Sweet & Sour Chicken Kebabs


  • 1/2 cup Sue Bee® Honey
  • 1 1/2 pound boneless chicken breasts
  • 1/3 cup chicken broth
  • 1 cup crunchy peanut butter
  • 2 cloves garlic
  • 1/3 cup teriyaki sauce
  • 1/3 cup lemon juice
  • 1/3 cup oriental sweet and sour sauce
  • 1/2 cup dry sherry
  • 30 small skewers
  • 1/3 cup lemon juice


  • 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.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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