I like to serve chicken and broccoli with rice, along with a side of pineapple or other fresh fruit. Leftovers (if there are any) are great the next day when used in a salad or wrapped in a flour tortilla with a little mayonnaise. —Bethany Seeley, Warwick, Rhode Island
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons sesame oil
- 4 teaspoons brown sugar
- 4 teaspoons minced fresh gingerroot
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 3 cups fresh broccoli florets
- In a large bowl, combine the first six ingredients; remove 3 tablespoons for basting. Add chicken to remaining soy sauce mixture; toss to coat. On four metal or soaked wooden skewers, alternately thread chicken and broccoli.
- Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill skewers, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until chicken is no longer pink, turning occasionally; baste with reserved soy mixture during the last 4 minutes of cooking. Yield: 4 servings.
Originally published as Chinese Takeout-on-a-stick in Taste of Home April/May 2012, p56
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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