Thai Chicken Kabobs

recipe

Yield:

4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 470
Caloriesfromfat 8 %
Fat 4.1 g
Satfat 1 g
Monofat 1.1 g
Polyfat 0.9 g
Protein 33 g
Carbohydrate 74.1 g
Fiber 0.0 g
Cholesterol 70 mg
Iron 0.0 mg
Sodium 274 mg
Calcium 0.0 mg

Ingredients

2/3 cup canned no-salt-added chicken broth, undiluted
1/4 cup firmly packed brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons lemon juice
2 teaspoons dried crushed red pepper
2 teaspoons curry powder
1 pound skinned, boned chicken breasts, cut into 1 1/2-inch pieces
2 medium zucchini, cut into 1 1/4-inch pieces
2 medium-size yellow squash, cut into 1 1/4-inch pieces
2 medium-size sweet red peppers, seeded and cut into 1 1/4-inch pieces
Vegetable cooking spray
4 cups cooked long-grain rice (cooked without salt or fat)

Preparation

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.

Note:

Oxmoor House Cooking Light Collection

January 1996
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