Teriyaki chicken kabobs

Yield: 4 servings

Measure Ingredient
¼ cup Soy sauce
¼ cup Dry sherry
¼ cup Water
1 \N Clove garlic, minced
1 teaspoon Gingerroot, grated (or 1/4 tsp. ground ginger)
16 ounces Whole chicken breasts, skinned, split, boned and
\N \N Cut into 1\" cubes
6 \N Lg. green onions, bias sliced into 1\" lengths
4 \N Cherry tomatoes

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

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