Quick & Simple Asian Chicken Kabobs
Ready In: 22 mins
Serves: 4
Ingredients
- 2 lbs boneless skinless chicken breasts
- kosher salt
- 1⁄4 cup soy sauce
- 1⁄4 cup honey
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon dry mustard
- 1 tablespoon vegetable oil
- 2 tablespoons chili-garlic sauce (*)
- 2 1⁄2 cups vegetables, cubed (e.g. olives, zuchinni, yellow squash, pineapple chunks, cherry tomatoes, green or red bell peppers, )
- 1⁄4 cup scallion, roughly chopped
- bamboo skewer
Directions
- Trim excess fat from chicken breasts. Clean chicken thoroughly and pat dry. Cut chicken into 3 inch strips about 2 inches wide and 3 - 4 inches long. Sprinkle with salt and set aside.
- Combine next seven (7) ingredients in a small non-aluminum saucepan. Simmer five minutes; cool. (Should be room temperature before coating chicken.).
- Thread chicken and bite-size vegetable/fruit through each bamboo skewer. (Alternate meat and vegetables/fruit). Generously brush kabobs with sauce.
- Transfer prepared kabobs to a lightly oiled grill over medium heat. Cook 5 to 6 minutes per side, basting liberally with sauce during the grilling. (Note: If cooking under the broiler, broil for 10 minutes.).
- Place chicken kabobs on a warmed platter; sprinkle with chopped scallions.
- COOK'S TIP: When entertaining a crowd, double or triple the ingredients as needed.
- *LOOK FOR IT IN YOUR SUPERMARKET'S ASIAN FOOD AISLE.
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