3/4 C. natural chunky peanut butter

1/2 C. orange juice concentrate, thawed

1/3 C. soy sauce

1 T. minced ginger (I buy it by the pre-minced jar)

2 tsp. orange zest

1/2 tsp. hot pepper sauce (I used Tabasco)

5 scallions, chopped (about 3/4 C.)

3 one-gallon freezer bags, labeled with name & date

Wooden or metal skewers

 

Combine peanut butter, juice concentrate, soy sauce, ginger, orange zest, and hot pepper sauce in a medium bowl. Set aside. Chop scallions.  Rinse chicken and cut into 1/2 inch strips.  Divide all ingredients evenly into the three bags. Seal and squish it around to coat the chicken with the sauce. Remove any excess air from the bag and freeze flat on a cookie sheet. Cooking day: Thaw completely. If using wooden skewers, soak them in water for at least an hour. Thread chicken pieces onto the skewers. Grill until chicken pulls apart easily and is no longer pink in the center of the thickest portion. Discard remaining marinade.

 

Yield:

Calories:

Fat:

Fiber: