2 skinless boneless chicken breast
	bamboo skewers
	2 stalks green onions
	1/2 cup unsalted roasted peanuts
	East-West Asian Peanut Sauce

Soak the bamboo skewers in cool water for about 30 – 60 minutes. This will prevent them from burning in the grilling or broiling process. Slice the chicken breast into long thin (about 1/8” thick) pieces. Skewer the chicken breast slices on the bamboo skewers (do not pack the slices too tightly or you will have difficulty cooking them). Grill or broil the chicken skewers till done.

While the chicken is cooking, slice the green onions into tiny thin slivers and crush the peanuts. Just prior to serving, generously brush on the peanut sauce, sprinkle with the green onion slivers and crushed peanut pieces. These make terrific appetizers or a side dish.

	3-4 boneless skinless chicken breast
	East-West Asian Peanut Sauce
	1/2 cup roasted cashews
	1 green bell pepper
	1 red bell pepper
	2 stalks green onions

Cook unseasoned chicken breasts till done and cut into bite sized cubes. Cut the green and red bell peppers into small bite sized pieces. Cut the green onions into slivers. Place the chicken cubes into a bowl, add the peanut sauce and mix well until each piece of chicken is coated well. Microwave the pepper pieces till slightly softened, then add this to the chicken. Serve over a bed of white rice and sprinkle with roasted cashews and green onion slivers.

QUICK TIPS AND USES FOR ASIAN PEANUT SAUCE:

* Use as a dip with your favorite egg rolls.
* For variety, use as a steak sauce substitute.
* Dip chicken nuggets for a refreshing taste.