Chicken Kebabs With Mandarin Oranges
|Orange juice||1⁄4 Cup (4 tbs)|
|Grated orange rind||2 Teaspoon|
|Soy sauce||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Minced fresh ginger||1 Teaspoon|
|Dijon mustard||1 1⁄2 Teaspoon|
|Boneless skinless chicken breast||1 Pound, cut into 1-inch cubes|
|Dark sesame oil||2 1⁄2 Teaspoon|
|Reduced calorie mayonnaise||1⁄2 Cup (8 tbs)|
|Canned mandarin oranges||11 Ounce, drained (1 Can)|
1 In a medium-size bowl, combine the orange juice, orange rind, soy sauce, garlic, ginger, honey, and 1 teaspoon of the mustard.
Add the chicken and toss to coat.
Refrigerate, covered, for 2 hours or overnight.
2 Preheat the broiler, setting the rack 6 inches from the heat.
Drain the chicken and patitdry with papertowel-ing.
In a small bowl, toss the chicken with 2 teaspoons of the sesame oil.
Arrange the chicken on the broiler pan and broil, turningonceor twice, for 7 minutesoruntil firm.
3 Meanwhile, inasmall bowl, whiskthe mayonnaise with the remaining 1/2 teaspoon of sesame oil and 1/2 teaspoon of mustard and transfer to a serving dish.
4 Arrange 2 pieces of chicken alternately with 2 orange segments on each of 24 wooden or bamboo skewers.
Arrange the skewers on a platter and serve with the mayonnaise for dipping.