Yakitori chicken kebabs^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking Light 9-95 | ||
| Carolyn Shaw 8-95 | ||
| ¾ | cup | Low sodium teriyaki marinade |
| And sauce | ||
| ½ | cup | Sliced green onions |
| 2 | tablespoons | Grated pelled gingerroot |
| 2 | teaspoons | Dark sesame oil |
| 2 | cloves | Garlic, minced |
| 1 | pounds | Boned, skinned chicken |
| Breasts, cut in two dozen | ||
| Pieces | ||
| 8 | larges | Green onions |
| 2 | mediums | Zucchini, cut in two dozen |
| Pieces | ||
| 24 | (1\") pieces red bell pepper | |
| 24 | smalls | Mushrooms |
| Vegetable cooking spray | ||
| 3 | cups | Hot cooked Soba (buckwheat |
| Noodles) or rice | ||
Directions
Combine teriyaki marinade, green onions, gingerroot, sesame oil, garlic and chicken 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 pieces chicken, 3 onion pieces, 3 chunks zucchini, 3 pepper squares and 3 mushrooms on each of 8 skewers.
Place kebabs on broiler pan sprayed with cooking spray and broil 15 minutes, turning occasionally and basting with reserved marinade.
Serve over soba or rice. Makes 4 servings (2 kebabs and ¾ cup soba.) Per serving: 410 cal., 37 g protein, 7⅒ g (16%) fat, 47⅘ g carb., 3⅒ g fiber, 72 mg chol., 4⅒ mg iron, 1033 mg sodium, 52 mg calcium.
Submitted By CAROLYN SHAW On 09-05-95