Skewered Chicken with Vegetable Stir Fry

posted by Terrytx 05-13-98 9:03 AM

-Skewered Chicken with Vegetable Stir-Fry

Recipe By : Better Homes and Garden Low Cal-Low Fat
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Ethnic
Low Fat Oriental

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium skinless boneless chicken breast halves
1/4 cup light teriyaki sauce
1/4 cup orange juice
2 tablespoons rice vinegar
1/4 teaspoon ground ginger
dash of ground red pepper
2 teaspoons cornstarch
1 tablespoon cooking oil
2 medium leeks -- thin sliced
4 cups shredded Chinese cabbage
1 small red, sweet pepper -- chopped
3 cups hot cooked rice

Rinse chicken; pat dry. Cut each breast into 4 lengthwise strips. Thread chicken, accordion-style, on 4 skewers.

Place in a 2-qt. rectangle baking dish. Combine teriyaki through red pepper; pour over chicken. Cover and refrigerate for 2 to 6 hrs., turning occasionally. Remove chicken from marinde; reserve marinade.

Preheat broiler.

Place skewers on unheated rack of a broiler pan. Broil 4-5" from from heat for 5 min. Turn, broil 3-5 min. more or till chicken is tender and no longer pink.

Meanwhile, stir cornstarch into reserved marinade; set aside. Heat oil in a wok or large skillet.

Add leeks; stir-fry 2 min. Add cabbage and sweet pepper; stir-fry 2-3 min. more or till pepper is crisp-tender.

Push vegs from center of wok; add reserved marinade mixture.

Cook and stir till thickened and bubbly. Cook and stir 2 min. more. Stir vegs and sauce together to coat. Serve over hot rice.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line