Orange-Glazed Chicken Kabobs Recipe
Ingredients
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
2 teaspoons cornstarch
1 teaspoon grated orange rind
3/4 cup unsweetened orange juice
1/4 teaspoon ground ginger
1 pound boneless chicken breast halves, skinned
8 whole water chestnuts
3 green onions, cut into 2-inch pieces
12 medium-size fresh mushrooms
Vegetable cooking spray
Directions
Combine first 6 ingredients in a non-aluminum saucepan.
Bring to a boil; reduce heat, and cook over low heat, stirring constantly, 1 minute or until mixture thickens.
Set aside to cool.
Trim excess for from chicken, cut chicken inch 1-inch pieces, and place in a 12- x 8- x 2-inch baking dish.
Pour reserved mixture over chicken, cover and marinate in refrigerator overnight.
Remove chicken from marinade, reserving marinade.
Alternate chicken pieces and vegetables on 4 skewers.
Coat grill with cooking spray.
Grill kabobs 6 inches over medium coals 15 minutes or until done, turning and basting often with marinade.
Bring to a boil; reduce heat, and cook over low heat, stirring constantly, 1 minute or until mixture thickens.
Set aside to cool.
Trim excess for from chicken, cut chicken inch 1-inch pieces, and place in a 12- x 8- x 2-inch baking dish.
Pour reserved mixture over chicken, cover and marinate in refrigerator overnight.
Remove chicken from marinade, reserving marinade.
Alternate chicken pieces and vegetables on 4 skewers.
Coat grill with cooking spray.
Grill kabobs 6 inches over medium coals 15 minutes or until done, turning and basting often with marinade.
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