Skewered Sesame Chicken
|Fat free, low sodium chicken broth||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||2 Tablespoon|
|Finely chopped green onions||2 Tablespoon|
|Reduced-sodium soy sauce||1 Tablespoon|
|Oriental sesame oil||2 Teaspoon|
|Grated ginger root||1 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Boneless, skinless, chicken breasts||12 Ounce, cut into 1/2 inch wide strips|
|Sesame seeds||1 Tablespoon|
If using bamboo skewers, place them in a shallow dish or pan and cover with water.
Set aside to soak.
In a medium bowl, stir together the broth, parsley, onions, soy sauce, oil, ginger and coriander.
Add the chicken and toss until well coated.
Cover and marinate in the refrigerator for at least 15 minutes.
Drain the chicken and discard the marinade.
Thread the chicken strips onto 6" metal or the soaked bamboo skewers in a loose accordion fashion.
Sprinkle with the sesame seeds.
Place the skewers on the rack in a broiling pan.
Broil 4" from the heat for 3 minutes.
Turn the skewers over and broil for 3 to 5 minutes more or until the chicken is no longer pink.