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Asian Chicken Kebabs

August23

Marinade:

  • 1/4 C soy sauce
  • 1 tsp sesame oil
  • 2 Tbsp honey
  • 1 tsp Sriracha
  • 1/2 tsp minced fresh ginger root
  • 2 cloves garlic, crushed

Kebabs:

  • 4 boneless, skinless, chicken breast halves, cubed
  • 1 small green bell pepper, cut into 2-inch pieces
  • 1 small red bell pepper, cut into 2-inch pieces
  • 1/2 a red onion, but into wedges
  • 4 Wood skewers, soaked

In a small microwave-safe bowl, combine the soy sauce, sesame oil, honey, Sriracha, ginger root, and garlic. Heat in microwave, medium strength, for 1 minute, then stir. Heat again for 30 seconds.  Set aside.

Make the kebabs using the chicken, peppers, and onion.  Place the skewers in a shallow baking dish and cover with marinade.  Cover and refrigerate for 3 hours.  (I actually only briefly marinated my skewers and they still turned out great).

Preheat your grill.  Grill the kebabs at medium-high heat until the chicken is cooked through, turning occasionally, approximately 9-12 minutes.

Yield: 4 servings (approximately 187 calories per skewer)

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