TERIYAKI CHICKEN KABOBS
Yield: 4 servings
1/4 c Soy sauce 16 oz Whole chicken breasts,
1/4 c Dry sherry -skinned, split, boned and
1/4 c Water Cut into 1" cubes
1 Clove garlic, minced 6 Lg. green onions, bias
1 ts Gingerroot, grated (or 1/4 -sliced into 1" lengths
-tsp. ground ginger) 4 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
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