Asian Chicken Kabobs
the Editors of Publications International, Ltd.
Asian Chicken Kabobs
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.
Yield
Makes 4 servings
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
- 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.
- Soak 4 (12-inch) skewers in hot water 20 minutes.
- Drain chicken and vegetables; reserve marinade. Alternately thread chicken and vegetables with onions onto skewers.
- 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.
Nutritional Information
| Serving Size: | 1 kabob |
| Calories | 135 |
| Calories from Fat | 21 % |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 46 mg |
| Carbohydrate | 6 g |
| Fiber | 2 g |
| Protein | 19 g |
| Sodium | 307 mg |
Dietary Exchange
| Vegetable | 1 |
| Meat | 2 |
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