1 pound boneless, skinless chicken breast cut into 1-inch pieces
2 cups broccoli florets (about 20 ounces)
¾ cup smooth peanut butter
3 tablespoons soy sauce
12 wooden skewers, soaked in hot water for 30 minutes
In a large bowl combine the yogurt and seasoning mix and stir until well blended. Add the chicken breast and broccoli and toss to coat. Stir the peanut butter and soy sauce with 3 tablespoons boiling water. Chill both, covered, for 30 minutes.
Preheat an oven to 350°F. Remove chicken and vegetables from bowl and thread them alternately on the wooden skewers. Discard any remaining marinade.
Arrange the skewers on a parchment-lined baking sheet and bake for 20 to 30 minutes, turning once, until the chicken is crispy. Serve immediately with the dipping sauce.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.