Ingredients for Asian Chicken Kabobs
- 1 lb boneless skinless chicken breasts
- 1 medium zucchini
- 8 oz fresh mushrooms
- 1 bell pepper (any color)
- 1/4 cup soy sauce
- 2 tablespoons dry sherry
- 1 tablespoon dark sesame oil
- 2 cloves garlic, minced
- 2 green onions, sliced (optional)
- 4 wooden skewers
- seasoned rice or couscous (for serving)
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How to Make Asian Chicken Kabobs
- Cut 1 lb boneless, skinless chicken breasts into 1 1/2-inch pieces.
- In a large resealable plastic bag, combine the chicken with 1 medium zucchini (cut into 1-inch pieces), 8 oz mushrooms (sliced), and 1 bell pepper (any color, cut into 1-inch pieces).
- In a medium bowl, whisk together 1/4 cup soy sauce, 2 tablespoons sherry, 1 tablespoon sesame oil, and 2 cloves garlic (minced).
- Pour the marinade over the chicken and vegetables in the bag.
- Seal the bag tightly, ensuring all ingredients are coated.
- Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
- Soak 4 wooden skewers in hot water for 20 minutes to prevent burning.
- Drain the chicken and vegetables, reserving the marinade.
- Thread the chicken and vegetables onto the skewers, alternating ingredients.
- Preheat grill to medium-high heat.
- Place skewers on the preheated grill.
- Brush the kabobs with half of the reserved marinade.
- Grill for 5-6 minutes per side, brushing occasionally with the remaining marinade, until the chicken is cooked through and the vegetables are tender.
- Serve immediately over seasoned rice or couscous.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
10g
Fat
4g
Carbs
7g
