Marinade:
\n1 T. dark sesame oil
\n1\/3 C. rice wine OR: dry sherry
\n1\/3 C. reduced-sodium soy sauce
\n3 T. apricot preserves
\n2 tsp. hot-pepper sauce
\n2 cloves garlic, chopped
\n1 T. minced fresh ginger
\n2 scallions, trimmed and minced
\n1 T. sesame seeds, toasted
\n1\/2 tsp. Chinese five-spice powder (optional)
\nChicken:
\n1 1\/2 lb. boneless, skinless chicken breast halves, cut into 1-inch squares
\n1 sweet red pepper, cut into 1-inch squares
\n1 sweet yellow or green pepper, cut into 1-inch squares<\/p>\n
Marinade: Whisk oil, rice wine, soy, preserves, hot sauce, garlic, ginger, scallions, 1\/2 T. of the sesame seeds, and, if using, five-spice powder, in medium-size bowl. Chicken: Add chicken and peppers to marinade. Cover; refrigerate 2 hours or overnight. Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler. Thread chicken on 6 metal skewers, alternating with peppers. Grill kabobs, turning once, 8 to 12 minutes total, or until cooked through. Sprinkle top with remaining sesame seeds. Serve with fruited couscous, if desired.<\/p>\n
Yield: 6 servings
\nCalories: 150
\nFat: 4g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
Marinade: 1 T. dark sesame oil 1\/3 C. rice wine OR: dry sherry 1\/3 C. reduced-sodium soy sauce 3 T. apricot preserves 2 tsp. hot-pepper sauce 2 cloves garlic, chopped 1 T. minced fresh ginger 2 scallions, trimmed and minced 1 T. sesame seeds, toasted 1\/2 tsp. Chinese five-spice powder (optional) Chicken: 1 1\/2 lb. boneless, skinless chicken breast halves, cut into 1-inch squares 1 sweet red pepper, cut into 1-inch squares 1 sweet yellow or green pepper, cut into…<\/p>\n