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Teriyaki Chicken Kabobs Recipe
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Grated ginger root/1/4 teaspoon ground ginger||1 Teaspoon|
|Whole chicken breasts||16 Ounce, skinned, split, boned, and cut into 1-inch cubes (2 Pieces, 8 Ounces Each)|
|Green onions||6 Large, bias sliced into 1-inch lengths|
Serving size: Complete recipe
Calories 620 Calories from Fat 52
% Daily Value*
Total Fat 6 g8.9%
Saturated Fat 1.5 g7.6%
Trans Fat 0.1 g
Cholesterol 263.1 mg
Sodium 4320.4 mg180%
Total Carbohydrates 21 g7%
Dietary Fiber 3.8 g15.1%
Sugars 4.9 g
Protein 111 g222%
Vitamin A 67.5% Vitamin C 85.5%
Calcium 12.6% Iron 33.3%
*Based on a 2000 Calorie diet
Boil 1 minute; cool, Marinate chicken and green onion in soy mixture 30 minutes at room temperature, stirring once to coat all pieces.
Drain; reserve marinade.
Alternate chicken and onion pieces on 4 skewers.
Broil kabobs 4 inches from heat 4 to 5 minutes.
Place a cherry tomato on end of each skewer.
Turn; broil kabobs 4 to 5 minutes longer, brushing occasionally with marinade