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Pollo alla Firènze
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Spicy Orange Chicken Kabob Appetizers
Yield: Makes 12 servings
Ingredients:
2
boneless skinless chicken breasts (4 ounces each)
1
small red or green bell pepper
24
small fresh button mushrooms
1/2
cup orange juice
2
tablespoons reduced-sodium soy sauce
1
tablespoon vegetable oil
1-1/2
teaspoons onion powder
1/2
teaspoon Chinese 5-spice powder*
Preparation:
1.
Cut chicken and bell pepper into 24 (3/4-inch) square pieces. Place chicken, pepper and mushrooms in large resealable food storage bag. Combine orange juice, soy sauce, oil, onion powder and 5-spice powder in small bowl. Pour over chicken and vegetables. Seal bag; turn to coat. Marinate in refrigerator 4 to 24 hours, turning frequently.
2.
Soak 24 small wooden skewers or toothpicks in water 20 minutes. Meanwhile, preheat broiler. Coat broiler pan with nonstick cooking spray.
3.
Drain chicken mixture, reserving marinade. Thread 1 piece chicken, 1 piece pepper and 1 mushroom onto each skewer. Place on prepared pan. Brush with marinade; discard remaining marinade. Broil 4 inches from heat 5 to 6 minutes or until chicken is no longer pink in center. Serve immediately.
Nutritional Information:
| Serving Size: 2 kabobs | |
| Sodium | 38 mg |
| Protein | 4 g |
| Fiber | <1 g |
| Carbohydrate | 2 g |
| Cholesterol | 10 mg |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 26 % |
| Calories | 30 |
Dietary Exchange:
| Meat | 1/2 |
This recipe appears in:
Chinese
