Easy Asian Chicken Kabobs Recipe | Delicious & Healthy

INGREDIENTS

1 pound boneless skinless chicken breasts 2 small zucchini or yellow squash, cut into 1-inch slices 8 large fresh mushrooms 1 cup red, yellow or green bell pepper pieces 2 tablespoons reduced-sodium soy sauce 2 tablespoons dry sherry 1 teaspoon dark sesame oil 2 cloves garlic, minced 2 large green onions, cut into 1-inch pieces

PREPARATION:

1. Cut chicken into 1-1/2-inch pieces; place in large resealable bag. Add zucchini, mushrooms and bell pepper to bag. Combine soy sauce, sherry, oil and garlic in cup; pour over chicken and vegetables. Close bag securely; turn to coat. Marinate in refrigerator at least 30 minutes or up to 4 hours.
2. Soak 4 (12-inch) skewers in hot water 20 minutes.
3. Drain chicken and vegetables; reserve marinade. Alternately thread chicken and vegetables with onions onto skewers.
4. Place on rack of broiler pan. Brush with half of reserved marinade. Broil 5 to 6 inches from heat 5 minutes. Turn kabobs over; brush with remaining marinade. Broil 5 minutes or until chicken is no longer pink. Garnish with green onion brushes, if desired.

This recipe appears in: Asian NUTRITIONAL INFORMATION: Serving Size: 1 kabob Fiber 2 g Carbohydrate 6 g Cholesterol 46 mg Saturated Fat 1 g Total Fat 3 g Calories from Fat 21 % Calories 135 Protein 19 g Sodium 307 mg DIETARY EXCHANGE: Meat 2 Vegetable 1