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Chinese Takeout-on-a-Stick Recipe

Chinese Takeout-on-a-Stick Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat until chicken is no longer pink, 10-15 minutes, turning occasionally. Baste with reserved soy mixture during the last 4 minutes of cooking. Yield: 4 servings.

Nutritional Facts

1 skewer: 261 calories, 13g fat (2g saturated fat), 63mg cholesterol, 534mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1/2 starch.

Reviews for Chinese Takeout-on-a-Stick

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MY REVIEW
rodricat User ID: 3743046 196383
Reviewed Aug. 10, 2014

"Very quick and easy enough for a week night meal. I broiled it on low for 10 minutes and served with microwavable rice bowls."

MY REVIEW
cooks a lot User ID: 4196230 117375
Reviewed Jun. 12, 2014

"my family loved the flavor! (I made them with out the stick in the skillet, but this summer will try on the grill)."

MY REVIEW
justmbeth User ID: 1196484 196379
Reviewed May. 15, 2012

"Great flavor without having to marinate ahead of time."

MY REVIEW
gypsymal User ID: 1286377 195096
Reviewed Apr. 3, 2012

"This is the best marinade. Will definitely make it again. I let it marinate for about an hour."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.