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Chicken Panang on Skewers

    Ingredients:

      1 pound boneless chicken breasts
      16 8 to 10 inch bamboo skewers, soaked in water for one hour
      1 bottle Panang Curry Sauce
      1 bottle garlic chili papper sauce
       

    Directions:

    Cut chicken into long thin strips, about 6 strips per breast. Thread chicken onto  skewers. Put skewered chicken into container, pour Curry Sauce over chicken and  refrigerate at least one hour. Grill chicken over hot coals or broil on high heat for 6-8  minutes on each side. Serve with garlic chili pepper sauce and/or sour cream.

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