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Nutrition Facts
Serving Size 1 (37g) Recipe makes 60 servings The following items or measurements are not included below: rice wine vinegar
Calories 73
Calories from Fat 37		(51%)
Amount Per Serving		%DV
	Total Fat 4.2g	6%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 122mg		5%
Potassium 109mg		3%
Total Carbohydrate 4.3g		1%
	Dietary Fiber 1.1g	4%
	Sugars 1.8g
Protein 5.3g		10%
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Sesame-Ginger Chicken-Pepper Bites

Recipe #397712 | 4½ hours | 4 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: La Dilettante
Nov 3, 2009

Little one-bite appetizers served on a toothpick. Could work as an entree over rice or noodles using larger bamboo skewers and more chicken/peppers. Used as an appetizer, they are equally good hot or room temperature. These were such a hit at our recent Hallowe'en party that I wished I had made more!

SERVES 60 , 60 pieces (change servings and units)

Ingredients

1 cup honey barbecue sauce
1/2 cup creamy peanut butter
1/3 cup brown sugar
1/4 cup soy sauce
1/2 cup rice wine vinegar
2 tablespoons ginger, grated
2 lbs boneless skinless chicken breasts
1 yellow onion, cut into chunks
3 bell peppers, red, yellow, and green
1 1/2 cups toasted sesame seeds

Directions

1
Put first 6 ingredients in bowl and microwave for 30-45 seconds, until peanut butter is melted. Whisk rapidly until well blended. Reserve 3/4 cup of marinade for dipping.
2
Cut chicken breasts into 1" chunks. Cut peppers and onion into 1" squares. Put everything in the marinade, coat well, and let marinate for at least 4 hours.
3
Thread one piece of onion, one chicken piece, and one pepper square onto a toothpick. Roll in sesame seeds to coat.
4
Place on rimmed baking sheet and cook at 350 for about 25 minutes.
5
Serve with reserved extra marinade.