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Hawaiian Chicken Kebabs

Submitted by: Mary on 09/20/2004
1918 views
2.74 avg rating
180 votes
 
 
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Ingredients

3 T Soy sauce
3 T Brown sugar twin
2 T Sherry
1 T Sesame oil
1 1/2 t Minced ginger
1 1/2 t Minced garlic
1 lb boned and skinned chicken meat - cut in 1" cubes

8 oz Can whole water chestnuts - drained
1 medium Green bell pepper - cored, seeded, cut in 1" cubes
1 small Red onion - cut in 1" cubes
1 C Bottled low carb teriyaki sauce

Directions

Combine first 6 ingredients in a 9" X 9" X 2" pan.



Place chicken cubes in marinade and press down into pan.



Place water chestnuts in pan and press down.



Cover pan and marinade 4 hours or overnight in the refrigerator.



Alternate skewering chicken, water chestnuts, green pepper, and onion onto bamboo skewers; reserve marinade.



Grill skewers over medium-high heat until chicken is cooked though; remove from heat; set aside.



In a saucepan over medium heat, bring reserved marinade and teriyaki sauce to a boil; reduce heat and simmer for 10 minutes.



Brush prepared sauce over kebabs.



Serve kebabs with a side of remaining prepared sauce.

Servings

4

Calories

6

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

Serve with Pacific Rim Cole slaw.
 
 
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