Spicy Orange Chicken Kabob Appetizers
Browse the recipe Spicy Orange Chicken Kabob Appetizers
Spicy Orange Chicken Kabob Appetizers
YIELD Makes 12 servings
See Cooking Videos
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:
- 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:
| 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 |