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
Chinese Takeout-on-a-Stick
Chinese Takeout-on-a-Stick
Prep Time
20 min
Cook Time
10 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
- In a large bowl, combine the first 6 ingredients; remove 3 tablespoons for basting. Add chicken to remaining soy sauce mixture; toss to coat. On 4 metal or soaked wooden skewers, alternately thread chicken and broccoli.
- 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.
Nutrition 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.
