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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
6 (4-ounce) skinned, boned chicken breast halves |
1/4 cup reduced-sodium teriyaki sauce |
1 tablespoon peeled, grated gingerroot |
3 tablespoons bourbon |
2 tablespoons honey |
2 teaspoons dark sesame oil |
2 cloves garlic, minced |
6 green onions, cut into 1-inch pieces |
vegetable cooking spray |
Directions:
1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Cut chicken into 1/2-inch-wide strips. Combine teriyaki sauce and next 5 ingredients in a heavy-duty, zip-top plastic bag. Add chicken strips and green onions; seal bag, and shake until well coated. Marinate in refrigerator 3 hours, turning bag occasionally.
2. Soak 16 (6-inch) bamboo skewers in water 30 minutes; set aside.
3. Remove chicken and green onions from marinade; discard marinade. Thread chicken and green onions alternately onto soaked skewers. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place skewers on rack; grill, covered, 1 to 2 minutes on each side or until done. Serve with Papaya Salsa.
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