Step 1: Whisk together the teriyaki sauce, peanut butter, sesame seeds and chili peppers. Divide the sauce into 3 portions. You will use them for a marinade, a glaze, and a dipping sauce.
Step 2: Marinade the chicken with one portion for 2-3 hours.
Step 3: Skewer 3 pieces of chicken, a water chestnut, and 3 more pieces of chicken. Repeat. TIP: If using thick round skewers, you might split the water chestnut if not careful. Spin the skewer as you push into it so it drills rather than pierces.
Step 4: Preheat your grill to 350f. If you are using a gas grill, that's about medium.
Step 5: Place the skewers over the direct heat for 2 minutes. Turn them 1/4 turn, and cook another 2 minutes (4 total so far). Turn and cook another 2 minutes (6 total so far). Brush with sauce and cook another 2 minutes (8 minutes total cooking time).
Step 6: Remove from the grill. (You could serve these just as kebabs at this point with the rest of the sauce as a dipping sauce.)
Step 7: Serve each kebab with a bibb lettuce leaf filled with about 1/4 cup of rice, dice the water chestnut, and top with some rice noodles. Serve with the rest of the dipping sauce.
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