SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (22 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:
Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Teriyaki Chicken and Scallion Kabobs

Makes: 6  servings Prep 30 mins Start to Finish 1 hr 40 mins
Teriyaki Chicken and Scallion Kabobs

Ingredients

  • 1/2 cup  low-sodium soy sauce
  • 1/4 cup  light brown sugar
  • 2 tablespoons  rice wine vinegar
  • 1 tablespoon  fresh ginger, grated
  • 2 - 3 cloves garlic, minced
  • 1 teaspoon  sesame oil
  • 1 3/4 pounds  boneless, skinless chicken breasts
  • 2 bunches scallions, white and green parts cut into 1-1/2-inch pieces

Directions

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 1-1/2 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

  • Servings Per Recipe 6
  • cal.(kcal)180,
  • Fat, total(g)2,
  • chol.(mg)77,
  • sat. fat(g)1,
  • carb.(g)7,
  • pro.(g)32,
  • sodium(mg)479,
  • Percent Daily Values are based on a 2,000 calorie diet