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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This colorful dish is a favorite of mine for entertaining. I marinate the chicken and cup up the peppers the night before. Then the next day, I just assemble the kabobs and grill. Cindy Novak, Antioch, California Ingredients:
1/3 cup sherry or chicken broth |
1/3 cup soy sauce |
2 green onions, chopped |
3 tablespoons apricot preserves |
1 tablespoon canola oil |
2 garlic cloves, minced |
2 teaspoons minced fresh gingerroot |
1/2 teaspoon hot pepper sauce |
3 teaspoons sesame seeds, toasted, divided |
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes |
1 medium sweet red pepper, cut into 1-inch pieces |
1 medium sweet yellow pepper, cut into 1-inch pieces |
Directions:
1. In a large bowl, combine the sherry or broth, soy sauce, onions, preserves, oil, garlic, ginger, hot pepper sauce and 1-1/2 teaspoons sesame seeds. Pour 1/3 cup into another bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours or overnight, turning occasionally.
2. Drain and discard marinade from chicken. On metal or soaked wooden skewers, alternating, thread chicken and peppers. Grill, uncovered, over medium heat for 6 minutes, basting with reserved marinade. Grill 5-10 minutes longer or until meat juices run clear, turning and basting frequently. Sprinkle with remaining sesame seeds. Yield: 6 servings.
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