Hoisin Chicken Kabobs

Oxmoor House

4 servings.


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1/4 cup hoisin sauce
1 tablespoon rice vinegar
1/2 teaspoon minced garlic (about 1 clove)
1 pound skinned, boned chicken breasts, cut into 1-inch pieces
4 large green onions, cut diagonally into 1-inch pieces
Vegetable cooking sprayprep: 14 minutes; marinate: 30 minutes to 8 hours; cook: 10 minutes


Prep: 14 Minutes
Cook: 10 Minutes
Marinate: 8 Hours

Combine first 3 ingredients in a large heavy-duty, zip-top plastic bag; add chicken. Seal bag, and shake gently to coat chicken. Marinate in refrigerator 30 minutes to 8 hours.

Remove chicken from marinade, reserving marinade. Alternately thread chicken and onions onto 4 (12-inch) metal skewers. Brush kabobs with reserved marinade.

Place chicken on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes on each side or until chicken is done.

Created date

August 2009

Nutritional Information

Calories 193
Caloriesfromfat 14 %
Fat 3.1 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.2 g
Carbohydrate 13.5 g
Fiber 0.3 g
Cholesterol 70 mg
Iron 0.0 mg
Sodium 594 mg
Calcium 0.0 mg