TLC Cooking "Spicy Orange Chicken Kabob Appetizers"

Spicy Orange Chicken Kabob Appetizers

by the Editors of Publications International, Ltd.

Spicy Orange Chicken Kabob Appetizers

YIELD Makes 12 servings
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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*

*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.

PREPARATION:

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.

This recipe appears in: Chinese

NUTRITIONAL INFORMATION: