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This Vietnamese main features -inch-long) bamboo skewers 2 teaspoon Grated peeled gingerroot, Green onions 25 Whole allspice, Sugar 6 md Skinless, boneless chicken, Soy sauce -breast halves. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Spicy Chicken Kabobs – Gh_9405
Description
This Vietnamese main features -inch-long) bamboo skewers 2 teaspoon Grated peeled gingerroot, Green onions 25 Whole allspice, Sugar 6 md Skinless, boneless chicken, Soy sauce -breast halves. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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ABOUT 1 HOUR BEFORE SERVING: 1. Soak bamboo skewers in water to prevent charring when broiling. Prepare brown rice as label directs. 2. Meanwhile, coarsely cut up 1 bunch green onions. In blender at medium speed, blend cut-up green onions, sugar, soy sauce, Worcestershire, salad oil, salt, gingerroot, crushed red pepper, and allspice until pureed. 3. Cut chicken into 1 1/2-inch chunks. Cut red pepper into 1-inch pieces. Cut remaining green onions into 2 inch-long pieces. 4. Preheat broiler if manufacturer directs. In bowl, toss chicken with pureed spice mixture to coat. On bamboo skewers, alternately thread chicken, red pepper, and green onions. 5. Place kabobs on rack in broiling pan. Brush any remaining spice mix- ture on chicken. With oven rack at closest position to source of heat, . broil kabobs 10 minutes or until chicken just loses its pink color throughout, turning skewers once halfway through Arrange rice and chicken kabobs on warm large platter. Each serving: About ories, 6 fat
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Brown rice 1/4 ts Crushed red pepper
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 130.6kcal
- % Daily Value *
- Total Fat 4.3g7%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 5574.3mg233%
- Total Carbohydrate 20.4g7%
- Dietary Fiber 1.5g6%
- Sugars 5.1g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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