| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Low-sodium teriyaki marinade and sauce |
| 1/2 |
c |
Sliced green onions |
| 2 |
tb |
Grated peeled gingerroot |
| 2 |
ts |
Dark sesame oil |
| 2 |
|
Cloves garlic, minced |
| 1 |
lb |
Skinned boned chicken breasts, cut into 24 pieces |
| 8 |
lg |
Green onions |
| 2 |
md |
Zucchini, cut into 24 chunks |
| 24 |
|
Squares red bell pepper, (1-inch) (2 large) |
| 24 |
sm |
Mushrooms, (3/4 pound) |
|
|
Vegetable cooking spray |
| 3 |
c |
Hot cooked soba or rice, (buckwheat noodles) |
INSTRUCTIONS
Combine first 6 ingredients in a bowl; marinate in refrigerator 30 minutes,
stirring occasionally.
Remove green tops from onions, and cut white portion of each onion into 3
pieces; set aside.
Drain chicken, reserving marinade. Thread 3 chicken pieces, 3 onion pieces,
3 zucchini chunks, 3 pepper squares, and 3 mushrooms alternately onto each
of 8 skewers.
Place kebabs on broiler pan coated with cooking spray, and broil 15
minutes, turning occasionally and basting with reserved marinade. Yield: 4
servings (serving size: 2 kebabs and 3/4 cup soba).
Per serving: 563 Calories; 6g Fat (8% calories from fat); 43g Protein; 98g
Carbohydrate; 53mg Cholesterol; 2531mg Sodium
Serving Ideas : Serve over soba.
Recipe by: Cooking Light, Sept. 1995, page 74
Posted to MC-Recipe Digest V1 #402 by igor@digex.net on Jan 28, 1997.
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