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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)
FOR THE MARINADE:
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.
FOR THE KABOBS:
Soak 12 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.
nutrition information per serving
182 calories; 1g total fat; 49mg cholesterol; 683mg sodium; 16g carbohydrates; 3g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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