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Chicken Mushroom Water Chestnut Skewer

Ingredients
  Chicken breast 2 Pound, boned
  Shoyu 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Dry mustard 1⁄2 Teaspoon
  Pepper To Taste
  Chopped parsley 2 Tablespoon
  Onion 1 Medium, chopped into large cubes
  Peanut oil 1⁄4 Cup (4 tbs)
  Fresh ginger root slices 10 (Several Slices)
  Whole mushrooms 3⁄4 Can (7.5 oz) (1 Small Can)
  Canned water chestnut 1 Can (10 oz)
Directions

Cut chicken breasts along grain into 3 - 4 strips, cut into bite-size cubes.
Combine shoyu, wine, mustard, pepper, parsley, onion, oil and ginger for marinade.
Add chicken pieces, mushrooms and waterchestnuts and marinate one hour at room temperature or 24 hours in refrigerator.
Place chicken, mushroom, waterchestnut and onion on 6-inch skewer which has been soaked in water to prevent burning.
Broil for 3 minutes per side, do not overcook.
Chicken should be lightly browned and juicy inside.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Broiled
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
80 Minutes
Cook Time: 
5 Minutes
Ready In: 
85 Minutes
Servings: 
4

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