YIELD Makes 4 servings
Chunks of chicken and vegetables are marinated in a mixture of soy, sherry and garlic, then broiled to succulent perfection. Serve the kabobs over seasoned rice or couscous.
|1||pound boneless skinless chicken breasts|
|2||small zucchini or yellow squash, cut into 1-inch slices|
|8||large fresh mushrooms|
|1||cup red, yellow or green bell pepper pieces|
|2||tablespoons reduced-sodium soy sauce|
|2||tablespoons dry sherry|
|1||teaspoon dark sesame oil|
|2||cloves garlic, minced|
|2||large green onions, cut into 1-inch pieces|
- Cut chicken into 1-1/2-inch pieces; place in large resealable bag. Add zucchini, mushrooms and bell pepper to bag. Combine soy sauce, sherry, oil and garlic in cup; pour over chicken and vegetables. Close bag securely; turn to coat. Marinate in refrigerator at least 30 minutes or up to 4 hours.
- Soak 4 (12-inch) skewers in hot water 20 minutes.
- Drain chicken and vegetables; reserve marinade. Alternately thread chicken and vegetables with onions onto skewers.
- Place on rack of broiler pan. Brush with half of reserved marinade. Broil 5 to 6 inches from heat 5 minutes. Turn kabobs over; brush with remaining marinade. Broil 5 minutes or until chicken is no longer pink. Garnish with green onion brushes, if desired.
|Serving Size:||1 kabob|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||21 %|