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Thai Chicken Kabobs

Heart.Foods's picture
Ingredients
  Canned no salt added chicken broth 2⁄3 Cup (10.67 tbs) (Undiluted)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Low sodium soy sauce 2 Tablespoon
  Lemon juice 2 Tablespoon
  Dried crushed red pepper 2 Teaspoon
  Curry powder 2 Teaspoon
  Skinless boneless chicken breasts 1 Pound, cut into 1 1/2-inch pieces
  Zucchini 2 Medium, cut into 1 1/4-inch pieces
  Yellow squash 2 Medium, cut into 1 1/4-inch pieces
  Sweet red peppers 2 Medium, seeded and cut into 1 1/4-inch pieces
  Vegetable cooking spray 1
  Cooked long grain rice 4 Cup (64 tbs) (Cooked Without Salt Or Fat)
Directions

Combine first 6 ingredients in a large heavy-duty, zip-top plastic bag.
Add chicken; seal bag, and shake until chicken is well coated.
Marinate chicken in refrigerator 8 hours, turning bag occasionally.
Remove chicken from marinade, reserving marinade.
Place marinade in a small saucepan; bring to a boil.
Remove from heat, and set aside.
Thread chicken evenly onto 4 (12-inch) skewers.
Thread zucchini, squash, and sweet red pepper alternately onto 4 additional 12-inch skewers.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place vegetable skewers on rack; grill, covered, 5 minutes, turning and basting with reserved marinade.
Place chicken skewers on rack; grill chicken and vegetables, covered, 5 additional minutes or until vegetables are tender and chicken is done, turning and basting often with marinade.
Remove vegetables and chicken from skewers.
To serve, place 1 cup rice on each plate; top evenly with vegetables and chicken.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Healthy

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