Chicken Teriyaki And Vegetable Kabobs
This nutritious dish is wonderful and should be served with lots of rice.
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Cost: $$
Ingredients
- 2 tablespoons soy sauce
- 5 tablespoons firmly-packed light brown sugar
- 2 teaspoons vegetable oil
- 1 teaspoon ground ginger
- 1/3 cup dry sherry
- 1/2 teaspoon hot red pepper sauce
- 6 chicken breast halves skinned and boned
- 16 fresh mushrooms
- 2 small zucchini sliced thick
- 16 cherry tomatoes
- 4 medium white onions cut into 8 wedges each
- 16 wooden or metal skewers
Instructions
- In a large bowl, combine the soy sauce, brown sugar, vegetable oil, ginger, sherry and red pepper sauce.
- Rinse the chicken and pat dry.
- Slice lengthwise into 3⁄4-inch wide strips.
- Wipe the mushrooms with a clean, damp cloth.
- Place the chicken, mushrooms, zucchini, tomatoes and onion in marinade.
- Stir to coat evenly.
- Cover and refrigerate for at least 2 hours, turning to coat occasionally.
- Meanwhile, if using wooden skewers, soak them in water for at least 30 minutes before using to prevent scorching.
- Preheat the broiler or barbecue to a medium-high flame.
- Remove the chicken and vegetables from marinade.
- Alternate the chicken and vegetable pieces on skewers.
- On barbecue grill, cook the skewers, for 3 minutes per side or until done.
- Or, lay on broiler pan 4-inches away from the heat source. Broil, turning once, for 3 minutes per side or until done.
- Serve immediately.