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Honey-Mustard Chicken Kabobs
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4 boneless skinless chicken breast halves (4 ounces each)
4 small zucchini
4 small yellow squash
2 medium sweet red peppers
4 ounces small fresh mushrooms
Hot cooked rice, optional
GLAZE:
3/4 cup honey
1/2 cup prepared mustard
1/4 cup water
2 tablespoons soy sauce
2 tablespoons cornstarch
1 tablespoon cider vinegar
Cut the chicken, squash and peppers into 1-in. pieces. On four metal or soaked
wooden skewers, alternately thread chicken and vegetables. In a small
saucepan, combine glaze ingredients; bring to a boil. Boil for 1 minute or until
thickened. Grill kabobs over hot heat for 10 minutes, turning often. Brush
with glaze; grill 5 minutes more or until the chicken is no longer pink and
vegetables are tender. Serve over rice if desired.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |