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TERIYAKI CHICKEN KABOBS

Category:    Chicken
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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