Japanese Chicken Kabobs
- 1 teaspoon finely-shredded orange peel
- 1 teaspoon orange extract
- 1/2 cup seltzer water or club soda
- 1/3 cup dry sherry
- 1/4 cup soy sauce
- 1/4 cup Splenda
- 1 garlic clove minced
- 1/2 teaspoon grated ginger root
- 12 ounces boneless skinless chicken breast halves
- 8 green onions
Soak twelve 6-inch wooden skewers in water for 30 minutes. In a small mixing bowl combine the orange peel, extract, club soda, sherry, soy sauce, Splenda, garlic, and ginger root. Set aside 1/4 cup of the marinade mixture to serve with the cooked kabobs.
Cut chicken breast halves into 1-inch pieces. Cut green onions into 1 1/2-inch lengths. Thread 3 chicken pieces and 2 onion pieces onto each wooden skewer, alternating chicken and onions. Place kabobs in a shallow dish and pour marinade over kabobs. Marinate at room temperature for 30 minutes, turning kabobs once. Remove kabobs from marinade, reserving marinade.
Preheat broiler. Place kabobs on the unheated rack of a broiler pan. Broil 4 inches from the heat for 8 to 10 minutes, or till chicken is tender and no pink remains, turning and brushing with reserved marinade once.
This recipe yields 12 skewers; 3.2 carbs each.