Chicken Teriyaki With Vegetables (low-fat)
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
- Servings: 8
- 2 tablespoons soy sauce
- 5 tablespoons brown sugar, packed
- 1 1/4 tablespoons oil
- 1 teaspoon ground ginger
- 1/3 cup sherry wine
- 1 teaspoon hot pepper oil
- 6 chicken breasts
- 16 mixed mushrooms
- 2 medium zucchini, sliced
- 16 cherry tomatoes
- 4 medium onions, 8 wedges each
- 16 skewers
Recipe
- 1 combine first 6 ingredients in shallow glass bowl.
- 2 rinse chicken and pat dry.
- 3 slice lengthwise.
- 4 wipe mushrooms with a clean, damp cloth.
- 5 place chicken, mushrooms, zucchini, tomatoes and onions in prepared mixture.
- 6 stir to coat evenly.
- 7 cover and refrigerate approximately 1 hour, turning occasionally.
- 8 meanwhile, if using wooden skewers, soak them in water for at least 30 minutes before using.
- 9 preheat broiler.
- 10 remove chicken and vegetables from marinade.
- 11 alternate chicken and vegetable pieces on skewers.
- 12 lay on broiler pan and broil 4 inches away from heat for 3 minutes.
- 13 turn over and broil an additional 3 minutes.
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