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
You Might Also Like
Pasta Niçoise

Anyone can cook. Take this to heart the next time you embark of trying to cook authentic French cuisine. Read our recipes to find out everything you need to know.

Spinach and Mushroom Risotto

Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.

search recipes
Don't Miss