asian Chicken Kabobs
by the Editors of Easy Home Cooking Magazine
Asian Chicken Kabobs Photo
Asian Chicken Kabobs
Yield: Makes 4 servings
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.
pound boneless skinless chicken breasts
small zucchini or yellow squash, cut into 1-inch slices
large fresh mushrooms
cup red, yellow or green bell pepper pieces
tablespoons reduced-sodium soy sauce
tablespoons dry sherry
teaspoon dark sesame oil
cloves garlic, minced
large green onions, cut into 1-inch pieces
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.