Asian Chicken Kabobs
|Boneless skinless chicken breasts||1 Pound|
|Zucchini/Yellow squash||2 Small, cut into 1 -inch slices|
|Bell pepper||1 Cup (16 tbs) (Red Yellow/Green)|
|Reduced sodium soy sauce||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Green onions||2 Large, cut into 1 inch pieces|
Cut chicken into 1 1/2-inch pieces; place in large plastic bag.
Add zucchini, mushrooms and bell pepper to bag.
Combine soy sauce, sherry, oil and garlic in cup; pour over chicken and vegetables.
Close bag securely; turn to coat.
Marinate in refrigerator at least 30 minutes or up to 4 hours.
Soak 4 (12-inch) skewers in water to cover 20 minutes.
Drain chicken and vegetables; reserve marinade.
Alternately thread chicken and vegetables with onions onto skewers.
Place on rack of broiler pan.
Brush with half of reserved marinade.
Broil 5 to 6 inches from heat 5 minutes.
Turn kabobs over; brush with remaining marinade.
Broil 5 minutes or until chicken is no longer pink.
Garnish with green onion brushes, if desired.