Chinese Takeout-on-a-Stick

Dinner

I like to serve chicken and broccoli with rice, along with a side of pineapple or other fresh fruit. Leftovers (if there are any) are great the next day when used in a salad or wrapped in a flour tortilla with a little mayonnaise.

Average Rating: 4.8

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.

Ingredients

3 tablespoons reduced-sodium soy sauce
3 tablespoons sesame oil
4 teaspoons brown sugar
4 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 cups fresh broccoli florets

Instructions

1. In a large bowl, combine the first six ingredients; remove 3 tablespoons for basting. Add chicken to remaining soy sauce mixture; toss to coat. On four metal or soaked wooden skewers, alternately thread chicken and broccoli.
2. Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat until chicken is no longer pink, 10-15 minutes, turning occasionally. Baste with reserved soy mixture during the last 4 minutes of cooking.

Nutrition Facts

1 skewer: 261 calories, 13g fat (2g saturated fat), 63mg cholesterol, 534mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 25g protein.
Diabetic Exchanges:
3 lean meat, 2 fat, 1/2 starch.