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Japanese Chicken Kabobs

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 finely sliced/shredded cabbage.

Type: Chicken, Poultry
Courses: Main Course

Recipe Ingredients

1 teaspoon 5mlFinely-shredded orange peel
1 teaspoon 5mlOrange extract
1/2 cup 99g / 3.5ozSeltzer water or club soda
1/3 cup 78mlDry sherry
1/4 cup 59mlSoy sauce
1/4 cup 59mlSplenda
1   Garlic clove - minced
1/2 teaspoon 2.5mlGrated ginger root
12 oz 340gBoneless skinless chicken breast halves
8   Green onions

Recipe Instructions

Soak twelve 6-inch wooden skewers in water for 30 minutes. In a small mixing bowl combine the orange peel, extract, club soda, sherry, soy sauce, Splenda, garlic, and ginger root. Set aside 1/4 cup of the marinade mixture to serve with the cooked kabobs.

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 to 10 minutes, or till chicken is tender and no pink remains, turning and brushing with reserved marinade once.

This recipe yields 12 skewers; 3.2 carbs each.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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