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Chicken Mushroom Water Chestnut Skewer Recipe
|Chicken breast||2 Pound, boned|
|Shoyu||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Onion||1 Medium, chopped into large cubes|
|Peanut oil||1⁄4 Cup (4 tbs)|
|Fresh ginger root slices||10 (Several Slices)|
|Whole mushrooms||3⁄4 Can (7.5 oz) (1 Small Can)|
|Canned water chestnut||1 Can (10 oz)|
Calories 486 Calories from Fat 152
% Daily Value*
Total Fat 17 g26.4%
Saturated Fat 3.2 g15.9%
Trans Fat 0.1 g
Cholesterol 131.5 mg
Sodium 1973.1 mg82.2%
Total Carbohydrates 17 g5.6%
Dietary Fiber 2.7 g10.6%
Sugars 4.1 g
Protein 58 g115.2%
Vitamin A 13.6% Vitamin C 30.9%
Calcium 5.9% Iron 21.3%
*Based on a 2000 Calorie diet
Combine shoyu, wine, mustard, pepper, parsley, onion, oil and ginger for marinade.
Add chicken pieces, mushrooms and waterchestnuts and marinate one hour at room temperature or 24 hours in refrigerator.
Place chicken, mushroom, waterchestnut and onion on 6-inch skewer which has been soaked in water to prevent burning.
Broil for 3 minutes per side, do not overcook.
Chicken should be lightly browned and juicy inside.