1 pound boneless chicken, cut into strips
1/3 cup sweet and tangy honey mustard
1/3 cup orange juice
1/3 cup peanut butter
1 tablespoon teriyaki sauce
1 tablespoon sugar
1 tablespoon grated ginger
2 teaspoons minced garlic

Thread chicken on skewers; place in shallow baking dish.
Combine remaining ingredients.
Pour ½ cup of sauce over chicken.
Cover and chill for 30 minutes.
Remove from fridge, and grill or broil chicken until no longer pink.
Serve with remaining sauce.

4 servings