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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. 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.

Nutritional Facts

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

Wine Pairings

Light-Bodied White Wine

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