Spicy Orange Chicken Kabob Appetizers
Makes 12 servings
|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*|
*Chinese 5-spice powder is a blend of cinnamon, star anise, fennel seed, anise and ginger. It is available in most supermarkets and at Asian grocery stores.
- 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.
- Soak 24 small wooden skewers or toothpicks in water 20 minutes. Meanwhile, preheat broiler. Coat broiler pan with nonstick cooking spray.
- 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.
|Serving Size:||2 kabobs|
|Saturated Fat||<1 g|
|Total Fat||<1 g|
|Calories from Fat||26 %|
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