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Chinese Takeout-on-a-Stick

 Chinese Takeout-on-a-Stick
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
4 ServingsPrep/Total Time: 30 min.


  • 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.
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,

2 of 2

Chinese Takeout-on-a-Stick (continued)

Nutritional Facts: 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.