You can’t beat the luscious combination of sweet-salty hoisin sauce and peanut butter—the nuttiness melds beautifully with the soy in the Chinese version of barbecue sauce. Truly an express summer supper, with just 5 ingredients!
- Heat oven to 375°F. Line a baking sheet with foil. Mix hoisin, peanut butter, and orange juice until smooth.
- Thread 2 to 3 pieces of chicken on bamboo skewers. Brush with sauce; sprinkle with breadcrumbs to coat. Arrange skewers on baking sheet.
- Bake about 18 minutes or until chicken is no longer pink in center. Cook to internal temp of 165°F. Heat remaining sauce to boiling (in microwave or in a saucepan). Thin with water to desired consistency for dipping chicken.