Ingredients
1 pound boneless skinless chicken breasts1/4 cup olive oil1/4 cup reduced-sodium soy sauce2 garlic cloves, minced1/8 teaspoon pepperSAUCE:2 teaspoons butter2 tablespoons chopped seeded jalapeno pepper1 teaspoon minced fresh gingerroot3/4 cup orange marmalade1 tablespoon lime juice1 tablespoon thawed orange juice concentrate1/4 teaspoon salt
Preparation
Pound chicken breasts with a meat mallet to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine oil, soy sauce, garlic and pepper. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight.
In a small saucepan, heat butter over medium-high heat. Add jalapeno; cook and stir until tender. Add ginger; cook 1 minute longer. Reduce heat; stir in marmalade, lime juice, orange juice concentrate and salt.
Preheat broiler. Drain chicken, discarding marinade. Thread chicken strips, weaving back and forth, onto eight metal or soaked wooden skewers. Place in a greased 15x10x1-in. baking pan. Broil 6 in. from heat 2-4 minutes on each side or until chicken is no longer pink. Serve with sauce.
