Yakitori chicken kebabs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Low-sodium teriyaki marinade and sauce |
| ½ | cup | Sliced green onions |
| 2 | tablespoons | Grated peeled gingerroot |
| 2 | teaspoons | Dark sesame oil |
| 2 | Cloves garlic, minced | |
| 1 | pounds | Skinned boned chicken breasts, cut into 24 pieces |
| 8 | larges | Green onions |
| 2 | mediums | Zucchini, cut into 24 chunks |
| 24 | Squares red bell pepper, (1-inch) (2 large) | |
| 24 | smalls | Mushrooms, (3/4 pound) |
| Vegetable cooking spray | ||
| 3 | cups | Hot cooked soba or rice, (buckwheat noodles) |
Directions
Combine first 6 ingredients in a bowl; marinate in refrigerator 30 minutes, stirring occasionally.
Remove green tops from onions, and cut white portion of each onion into 3 pieces; set aside.
Drain chicken, reserving marinade. Thread 3 chicken pieces, 3 onion pieces, 3 zucchini chunks, 3 pepper squares, and 3 mushrooms alternately onto each of 8 skewers.
Place kebabs on broiler pan coated with cooking spray, and broil 15 minutes, turning occasionally and basting with reserved marinade. Yield: 4 servings (serving size: 2 kebabs and ¾ cup soba).
Per serving: 563 Calories; 6g Fat (8% calories from fat); 43g Protein; 98g Carbohydrate; 53mg Cholesterol; 2531mg Sodium Serving Ideas : Serve over soba.
Recipe by: Cooking Light, Sept. 1995, page 74 Posted to MC-Recipe Digest V1 #402 by igor@... on Jan 28, 1997.