- 4
- 10 mins
- 20 mins
Ingredients
- Special equipment:
- 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
- 10 scallions, cut into 1-inch pieces
- 1 large red bell pepper, cut into 1-inch pieces
- 1/2 cup low-sodium soy sauce
- 3 Tbs. mirin or rice wine
- 2 Tbs. dark sesame oil
- 2 Tbs. grated fresh ginger
- 2 garlic cloves, minced
- 8 8-inch skewers (if wooden, soak in water for 30 minutes)
Preparation
Step 1
1 Heat oven to broil.
2 Thread chicken, scallions, and pepper onto skewers; place in a large shallow dish. Whisk together soy sauce, mirin, oil, ginger, and garlic. Cover skewers with 1/2 cup of the mixture and marinate at room temperature for 10 minutes; set aside remaining soy sauce mixture for dressing cooked skewers.
3 Lightly coat a broiler pan with cooking spray. Place skewers in the pan, reserving marinade. Broil, turning skewers and basting occasionally with reserved marinade, until chicken is no longer pink, about 10 minutes.
4 Serve hot with reserved soy sauce mixture.
Ellen’s suggestions:
1 We didn’t have any mirin or rice wine, so we used rice wine vinegar. It was really good this way, but I want to try it again with the rice wine.
2 You could adjust or substitute different vegetables easily.
3 I also think it would be good with fresh pineapple chunks on the skewers, but that’s a SBD no-no.
4 We served this chicken with SBD Nutty Brown Rice and SBD Chines Broccoli, and it was a great meal.
Source:South Beach Diet Quick and Easy Cookbook