Chinese Takeout-on-a-stick |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I like to serve chicken and broccoli with rice, along with a side of pineapple or other fresh fruit. Leftovers (if there are any) are great the next day when used in a salad or wrapped in a flour tortilla with a little mayonnaise. Ingredients:
3 tablespoons reduced-sodium soy sauce |
3 tablespoons sesame oil |
4 teaspoons brown sugar |
4 teaspoons minced fresh gingerroot |
2 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes |
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
3 cups fresh broccoli florets |
Directions:
1. In a large bowl, combine the first six ingredients; remove 3 tablespoons for basting. Add chicken to remaining soy sauce mixture; toss to coat. On four metal or soaked wooden skewers, alternately thread chicken and broccoli.
2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill skewers, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until chicken is no longer pink, turning occasionally; baste with reserved soy mixture during the last 4 minutes of cooking. Yield: 4 servings.
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