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Japanese Chicken Kabobs

Source: Cooking at a Glance - Chicken
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Active Time:  20 Minutes
Total Time:  1 Hour 15 Minutes
  Makes 4 servings
Serve these as appetizers, too, warm or chilled. Allow 1 kabob per serving. When weather permits, cook the kabobs on the grill instead of the broiler. As a main course, offer the kabobs on a bed of fluffy steamed white rice.
For the Marinade:
1 teaspoon finely shredded orange peel
1/2 cup orange juice
1/3 cup dry sherry
1/4 cup soy sauce
2 teaspoons sugar
1 clove garlic, minced
1/2 teaspoon grated ginger root
For the Kabobs:
12 ounces boneless, skinless chicken breast halves
6-8 green onions
Hot cooked rice
Pickled ginger (optional)
Japanese Chicken Kabobs Recipe at
In a small mixing bowl combine the orange peel, orange juice, sherry, soy sauce, sugar, garlic, and gingerroot. Set aside 1/4 cup of the marinade mixture to serve with the cooked kabobs.

Soak twelve 6-inch wooden skewers in water for 30 minutes. Cut chicken breast halves into 1-inch pieces. Cut green onions into 1 1/2 inch lengths. Thread 3 chicken pieces and 2 onion pieces onto each wooden skewer, alternating chicken and onions. Place kabobs in a shallow dish and pour marinade over kabobs. Marinate at room temperature for 30 minutes, turning kabobs once. Remove kabobs from marinade, reserving marinade.

Preheat broiler. Place kabobs on the unheated rack of a broiler pan. Broil 4 inches from the heat for 8-10 minutes, or till chicken is tender and no pink remains, turning and brushing with reserved marinade once.

Meanwhile, heat the 1/4 cup reserved marinade. Serve with kabobs, rice, and pickled ginger, if desired.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Asian-Style Chicken
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 182
Fat. Total: 1g
Fiber: 3g
Carbohydrates, Total: 16g
Sodium: 683mg
% Cal. from Fat: 5%
Cholesterol: 49mg
Protein: 23g
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