Asian Chicken Kabobs
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Asian Chicken Kabobs." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/asian-chicken-kabobs-recipe.htm> 06 July 2008.
Asian Chicken Kabobs
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.
Ingredients:
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
Preparation:
1.
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.
2.
Soak 4 (12-inch) skewers in hot water 20 minutes.
3.
Drain chicken and vegetables; reserve marinade. Alternately thread chicken and vegetables with onions onto skewers.
4.
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.
Nutritional Information:
| Serving Size: 1 kabob | |
| Fiber | 2 g |
| Carbohydrate | 6 g |
| Cholesterol | 46 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 21 % |
| Calories | 135 |
| Protein | 19 g |
| Sodium | 307 mg |
Dietary Exchange:
| Meat | 2 |
| Vegetable | 1 |
This recipe appears in: Asian