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Japanese Chicken Kabobs


Recipe Description
Comments from original recipe creator


Serve these as appetizers, too -- warm or chilled.
Allow 1 kabob per serving. When weather permits,
cook the kabobs on the grill instead of the broiler.
As a main course, offer the kabobs on a bed of
finely sliced/shredded cabbage.​
Preparation Steps:
Level of Difficulty:
Easy​
Time Needed:
Ingredients:
Ingredients:
1 teaspoon finely
shredded orange
peel
1 teaspoon orange
extract
1/2 cup seltzer
water or club soda
1/3 cup dry sherry
1/4 cup soy sauce
1/4 cup Splenda
1 clove garlic,
minced
1/2 teaspoon grated
ginger root
12 oz boneless
skinless chicken
breast halves
8 green onions​
Serves:
Makes 12 skewers. 3.2 carbs each.​
Directions:
Soak twelve 6-inch wooden skewers in water for 30
minutes. In a small mixing bowl combine the orange
peel, extract, club soda, sherry, soy sauce,
Splenda, garlic, and ginger root. Set aside 1/4 cup
of the marinade mixture to serve with the cooked
kabobs.

Cut chicken breast halves into 1-inch pieces. Cut
green onions into 1 1/2 inch lengths. Thread 3
chicken pieces and 2 onion pieces onto each
wooden skewer, alternating chicken and onions.
Place kabobs in a shallow dish and pour marinade
over kabobs. Marinate at room temperature for 30
minutes, turning kabobs once. Remove kabobs from
marinade, reserving marinade.

Preheat broiler. Place kabobs on the unheated rack
of a broiler pan. Broil 4 inches from the heat for 8-
10 minutes, or till chicken is tender and no pink
remains, turning and brushing with reserved
marinade once.​
 
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