Cut chicken into 3/4 inch pieces. Mix with remaining ingredients. Cover and refrigerate for at least 2 hours, stirring occasionally. This can be broiled at 550 degrees on skewers for 5 minutes each side. I baked chicken pieces in a glass baking dish at 400 degrees for 20 minutes with all the sauce plus 1/2 cup water. I thicken the juice with 2 tablespoons of cornstarch and same amount of water. Cook and stir onion in oil in 1 1/2 quart saucepan until tender. Remove from heat. Stir in remaining ingredients; heat over low heat just until blended (sauce will separate if over cooked). Serve on the side as a dip. Posted to MM-Recipes Digest by Julie Bertholf
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|Serving Size: 1 Serving (1495g)|
|Recipe Makes: 1|
|Calories from Fat: 552 (56%)|
|Amt Per Serving||% DV|
|Total Fat 61.3g||82 %|
|Saturated Fat 12.9g||64 %|
|Monounsaturated Fat 30g|
|Polyunsanturated Fat 15g|
|Cholesterol 222.7mg||69 %|
|Sodium 1332mg||46 %|
|Potassium 1182.3mg||31 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 24.8g|
|Protein 81.4g||116 %|
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Calories per serving: 988
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