Yield: 4 Servings
|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)|
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.