Peachy Chicken Kabobs

The sweetness from the ripe peaches is balanced perfectly with a little heat from the hot sauce in this chicken kabob recipe. Serve over rice with vegetables.

Yield:

6 servings.

Recipe from

Nutritional Information

Calories 354
Caloriesfromfat 13 %
Fat 5.2 g
Satfat 1.1 g
Monofat 1.7 g
Polyfat 1.5 g
Protein 29.9 g
Carbohydrate 46.5 g
Fiber 0.0 g
Cholesterol 70 mg
Iron 0.0 mg
Sodium 202 mg
Calcium 0.0 mg

Ingredients

1/2 cup lime juice
2 tablespoons low-sodium soy sauce
2 teaspoons brown sugar
2 teaspoons dark sesame oil
1 teaspoon hot sauce
1 1/2 pounds skinned, boned chicken breast halves, cut into 1-inch-wide strips
3 green peppers, seeded and cut lengthwise into 6 pieces
6 medium-size firm, ripe peaches, peeled, halved, and pitted
3 medium-size purple onions, cut into 6 wedges
Vegetable cooking spray
3 cups cooked long-grain rice (cooked without salt or fat)

Preparation

Combine first 5 ingredients; stir well, and set aside.

Thread chicken evenly onto 3 (12-inch) skewers. Thread pepper, peach halves, and onion alternately onto 6 (12-inch) skewers.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place chicken and vegetable-peach skewers on rack; grill, covered, 10 to 12 minutes or until vegetables and peaches are tender and chicken is done, turning and basting often with lime juice mixture. Remove chicken, vegetables, and peaches from skewers.

To serve, place 1/2 cup rice on each plate; top evenly with chicken, vegetables, and peaches.

Note:

Oxmoor House Cooking Light Collection

January 1996