Teriyaki Chicken and Scallion Kabobs
Recipe from
Ladies' Home Journal
Satay-style chicken skewers with sticky rice make a great Asian-inspired dinner.
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Ingredients
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1/2 cuplow-sodium soy saucesee savings
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1/4 cuplight brown sugarsee savings
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2 Tbsprice wine vinegarsee savings
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1 Tbspfresh ginger, gratedsee savings
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2 to 3 clovesgarlic, mincedsee savings
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1 tspsesame oilsee savings
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1-3/4 lbsboneless, skinless chicken breastssee savings
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2 bunchesscallions, white and green parts cut into 1-1/2-inch piecessee savings
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Directions
1.
In a small saucepan, bring soy sauce and sugar to a simmer. Cook 2 min. In a large bowl, stir together soy-sauce mixture, vinegar, ginger, garlic and oil.
2.
Cut chicken into -inch-thick strips (about 1- inches wide). Reserve 1/3 cup soy-sauce mixture, then add chicken to the remaining mixture and marinate in the fridge for 1 to 2 hrs.
3.
Heat grill to medium. Discard marinade, then thread 1 or 2 pieces chicken on each skewer accordion-style; thread scallions crosswise onto separate skewers. Oil grill grates and cook kabobs, turning once, until scallions are soft (4 min) and meat is cooked through (8 to 10 min). Brush kabobs with reserved sauce. Makes 6 servings.
Nutrition information
Per serving: Calories 180, Total Fat 2 g, Saturated Fat .5 g, Cholesterol 77 mg, Sodium 479 mg, Carbohydrate 7 g, Fiber 0 g, Protein 32 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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