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Teriyaki Kebobs




Source of Recipe


Marla


List of Ingredients




Diabetic Teriyaki Kebobs


- 1 pound boneless skinned chicken breasts
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon peanut oil
- 1 tablespoon Dijon-Style mustard
- 2 tablespoons grated gingerroot
- 2 garlic cloves
- 1 tablespoon grated orange zest
- 1/4 cup dry sherry



Recipe




Cut chicken in cubes. In a medium-size bowl, blend remaining
ingredients; add chicken. Marinate at least 1 hour or preferably
overnight in the refrigerator. Turn several times.


Preheat broiler. Reserving marinade, thread chicken cubes on
skewers. Broil about 6 inches from heat source about 3 minutes.
Turn and brush with marinade. Continue broiling until all sides
are cooked, 2 to 3 minutes more.


Yield: 4 Servings


Nutritional Information Per Serving (1 kebob):
Calories: 203, Fat: 7 g, Cholesterol: 72 mg,
Carbohydrate: 3 g, Protein: 27 g, Sodium: 350 mg

Diabetic Exchanges: 3 Low-Fat Meat

source is unknown