Wednesday, November 17, 2010

Teriyaki Chicken and Scallion Kabobs

Kabobs are a fun way to make a meal more interesting. Ladies Home Journal has a collection of kabob recipes that are easy, healthy, and fun to make.

Teriyaki Chicken and Scallion Kabobs

Prep: 30 min
Start to Finish: 1 hr 40 min


  • 1/2 cuplow-sodium soy sauce
  • 1/4 cuplight brown sugar
  • 2 tbsprice wine vinegar
  • 1 tbspfresh ginger, grated
  • 2 to 3 clovesgarlic, minced
  • 1 tspsesame oil
  • 1-3/4 lbsboneless, skinless chicken breasts
  • 2 bunchesscallions, white and green parts cut into 1-1/2-inch pieces


1. In a small saucepan, bring soy sauce and sugar to a simmer. Cook 2 min. In a large bowl, stir together soy-sauce mixture, vinegar, ginger, garlic and oil.

2. Cut chicken into ¿¿-inch-thick strips (about 1-¿¿ inches wide). Reserve 1/3 cup soy-sauce mixture, then add chicken to the remaining mixture and marinate in the fridge for 1 to 2 hrs.

3. Heat grill to medium. Discard marinade, then thread 1 or 2 pieces chicken on each skewer accordion-style; thread scallions crosswise onto separate skewers. Oil grill grates and cook kabobs, turning once, until scallions are soft (4 min) and meat is cooked through (8 to 10 min). Brush kabobs with reserved sauce. Makes 6 servings.

Nutrition Facts

  • Calories180,
  • Total Fat (g)2,
  • Saturated Fat (g).5,
  • Cholesterol (mg)77,
  • Sodium (mg)479,
  • Carbohydrate (g)7,
  • Fiber (g)0,
  • Protein (g)32,
  • Vitamin A (DV%)0,
  • Vitamin C (DV%)0,
  • Calcium (DV%)0,
  • Iron (DV%)0,
  • Percent Daily Values are based on a 2,000 calorie diet