Directions:

Combine 1/4 cup (50 mL) Realime*, salad dressing and soy sauce in small bowl. Set aside. Rinse chicken; pat dry. Slice chicken across grain into 3" (8 cm) strips 1/4" to 3/8" (0.5 cm) thick. Thread chicken, accordion-style, onto twelve 6" (15 cm) metal skewers. Set aside.

For sauce, combine coconut milk, peanut butter, 3 tbsp (45 mL) Realime*, broth, garlic and red pepper in small saucepan. Cook and stir over medium heat until slightly thickened, smooth and bubbly. Keep warm.

Broil kabobs on unheated rack of broiler pan 5" (12 cm) from heat 8 to 10 minutes, turning once and brushing often with soy mixture during last

5 minutes of cooking. Or, grill kabobs on rack of uncovered grill directly over medium coals 8 to 10 minutes or until chicken is tender and no longer pink, turning once and brushing often with soy mixture during last 5 minutes of cooking. Serve sauce with kabobs. Garnish with crushed red peppers if desired.

Realemon* Tip:

Use Realemon* to clean and freshen cutting boards!

Prep time: 20 minutes