2 T. light soy sauce
\n5 T. firmly packed brown sugar
\n2 3\/4 T. vegetable oil
\n1 tsp. ground ginger
\n1\/3 C. sherry
\n1 tsp. hot pepper oil
\n24 oz. boneless chicken breasts, skinned
\n16 oz. mushrooms
\n2 zucchini, sliced
\n16 oz. cherry tomatoes
\n4 onions, cut into 8 wedges
\n16 wooden or metal skewers<\/p>\n
Combine first six ingredients in a shallow bowl. Rinse chicken and pat dry. Slice lengthwise. Wipe mushrooms with a clean, damp cloth. Place chicken, mushrooms, zucchini, tomatoes and onion in prepared mixture. Stir to coat evenly. Cover and refrigerate approximately 1 hour, turning occasionally. Meanwhile, if using wooden skewers, soak them in water for at least 30 minutes before using. Preheat broiler. Remove chicken and vegetables from marinade. Alternate chicken and vegetable pieces on skewers. Lay on broiler pan and broil 4 inches away from heat for 3 minutes. Turn over and broil and additional 3 minutes.<\/p>\n
Yield: 8 servings
\nCalories: 301
\nFat: 11g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. light soy sauce 5 T. firmly packed brown sugar 2 3\/4 T. vegetable oil 1 tsp. ground ginger 1\/3 C. sherry 1 tsp. hot pepper oil 24 oz. boneless chicken breasts, skinned 16 oz. mushrooms 2 zucchini, sliced 16 oz. cherry tomatoes 4 onions, cut into 8 wedges 16 wooden or metal skewers Combine first six ingredients in a shallow bowl. Rinse chicken and pat dry. Slice lengthwise. Wipe mushrooms with a clean, damp cloth. Place chicken, mushrooms,…<\/p>\n