asian Chicken Kabobs

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.
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:
1.
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.

2.
Soak 4 (12-inch) skewers in hot water 20 minutes.

3.
Drain chicken and vegetables; reserve marinade. Alternately thread chicken and vegetables with onions onto skewers.

4.
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.