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Ingredientes
- 3/4 c. low-sodium teriyaki marinade
- 1/2 c. sliced green onions
- 2 Tbsp. peeled and grated ginger root
- 2 Tbsp. dark sesame oil
- 2 x garlic cloves chopped
- 1 lb skinless boneless chicken breast cut 24 pcs
- 8 lrg green onions
- 2 med zucchini cut 24 pcs
- 2 lrg bell peppers cut 24 (1") squares
- 24 sm button mushrooms - (abt 3/4 lb)
- 3 c. warm cooked rice
Direcciones
- Combine the first 6 ingredients in a bowl; marinate in refrigerator 30 min, stirring occasionally.
- Remove the green tops from large onions and cut white portion of each onion into 3 pcs; set aside.
- Drain the chicken. Tightly thread 3 chicken pcs, 3 onion pcs, 3 zucchini pcs, 3 pepper squares and 3 mushrooms alternately onto each of 8 skewers. (If using wood skewers, soak in water for a few min before threading with vegetables and meat).
- Place the kebabs on the barbecue and cook till done, turning frequently (about 15 to 18 min). Serve over rice or possibly noodles.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 423g | |
| Recipe makes 4 servings | |
| Calories 354 | |
| Calories from Fat 76 | 21% |
| Total Fat 8.56g | 11% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 71mg | 3% |
| Potassium 798mg | 23% |
| Total Carbs 45.89g | 12% |
| Dietary Fiber 4.6g | 15% |
| Sugars 5.95g | 4% |
| Protein 23.23g | 37% |
