Asian Chicken Kabobs Photo
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.
This recipe appears in: Asian
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

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