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Chicken And Yellow Bell Pepper Yakittori Recipe
|For japanese marinade|
|Light soy sauce||1 Cup (16 tbs)|
|White wine||1⁄3 Cup (5.33 tbs)|
|Sugar||2 1⁄2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Grated fresh ginger||1 Teaspoon|
|Boneless skinless chicken breasts||2 , cut into 1 1/2 inch strips|
|Yellow bell peppers||2 , seeded, cut into 1-inch squares|
|Canola oil||1 Tablespoon (For Brushing Skewers And Grid)|
Calories 449 Calories from Fat 88
% Daily Value*
Total Fat 10 g15.3%
Saturated Fat 1.2 g5.8%
Trans Fat 0.1 g
Cholesterol 99.8 mg
Sodium 5013.4 mg208.9%
Total Carbohydrates 34 g11.4%
Dietary Fiber 1.3 g5.2%
Sugars 19.2 g
Protein 46 g91.6%
Vitamin A 5.8% Vitamin C 392.8%
Calcium 4.6% Iron 11.3%
*Based on a 2000 Calorie diet
Divide the chicken between two large self-sealing plastic bags.
Add the marinade.
Seal the bags securely and turn them several times so that all the pieces of chicken are touched by the marinade.
Place in a flat bowl and refrigerate for 2 to 4 hours, turning the bags occasionally.
Drain and discard marinade.
Thread skewers with the chicken and pepper pieces.
Preheat the grill.
Set skewers on the grid over ashen coals.
Grill kabobs, turning them often, for about 9 minutes or until the chicken is cooked.