Teriyaki chicken kabobs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Soy sauce |
| ¼ | cup | Dry sherry |
| ¼ | cup | Water |
| 1 | Clove garlic, minced | |
| 1 | teaspoon | Gingerroot, grated (or 1/4 tsp. ground ginger) |
| 16 | ounces | Whole chicken breasts, skinned, split, boned and |
| Cut into 1\" cubes | ||
| 6 | Lg. green onions, bias sliced into 1\" lengths | |
| 4 | Cherry tomatoes | |
Directions
Combine soy sauce, sherry, water, garlic and gingerroot. Boil 1 minute; cool. Marinate chicken and green onion in soy mixture 30 minutes at room temperature, stirring once to coat all pieces.
Drain; reserve marinade. Alternate chicken and onion pieces on 4 skewers. Broil kabobs 4" from heat 4 to 5 minutes. Place a cherry tomato on end of each skewer. Turn; broil kabobs 4 to 5 minutes longer, brushing occasionally with marinade.
Makes 4 servings.
2 lean meat exchanges 1 vegetable exchange From: The Dieters Cookbook, courtesy Debbie Carlson - Cooking Echo