Honey-Sesame Chicken Kabobs Over Fruited Couscous
Recipe from Family Circle

The sweet and spicy marinade clings to the chicken and turns into a tasty glaze on the grilled kabobs. Apricot preserves, hot pepper and ginger provide a spicy sweetness.

Honey-Sesame Chicken Kabobs Over Fruited Couscous

by 5  people

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    • 1   tablespoon 
      dark sesame oil
    • 1/3  cup 
      rice wine OR: dry sherry
    • 1/3  cup 
      reduced-sodium soy sauce
    • 3   tablespoons 
      apricot preserves
    • 2   teaspoons 
      hot-pepper sauce
    • 2   
      cloves garlic, chopped
    • 1   tablespoon 
      minced fresh ginger
    • 2   
      scallions, trimmed and minced
    • 1   tablespoon 
      sesame seeds, toasted
    • 1/2  teaspoon 
      Chinese five-spice powder (optional)
    • 1 1/2  pounds 
      boneless, skinless chicken breast halves, cut into 1-inch squares
    • 1   
      sweet red pepper, cut into 1-inch squares
    • 1   
      sweet yellow or green pepper, cut into 1-inch squares

    Whisk oil, rice wine, soy, preserves, hot sauce, garlic, ginger, scallions, 1/2 tablespoon of the sesame seeds, and, if using, five-spice powder, in medium-size bowl.

    Add chicken and peppers to marinade. Cover; refrigerate 2 hours or overnight.
    When ready to serve, prepare Fruited Couscous (recipe on www.familycircle.com).
    Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.
    Thread chicken on 6 metal skewers, alternating with peppers.
    Grill kabobs, turning once, 8 to 12 minutes total, or until cooked through. Arrange couscous and kabobs on plates. Sprinkle top with remaining sesame seeds.
    Nutrition information
    Per Serving: cal. (kcal) 150, Fat, total (g) 4, chol. (mg) 63, sat. fat (g) 1, carb. (g) 5, fiber (g) 1, pro. (g) 24, sodium (mg) 192, Percent Daily Values are based on a 2,000 calorie diet
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