Chicken and Asparagus Kabobs
These Oriental-flavored kabobs, served with a tasty dipping sauce, are special enough to make for guests at your next backyard get-together.
24 oz boneless skinless chicken breast, cut into 1 1/2" pieces
1/4 cup reduced sodium soy sauce
1 tsp red pepper flakes
1/2 tsp salt
2 tbsps olive oil
1 tbsp sesame oil
1 tsp minced ginger root
0.12 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
0.12 cup packed brown sugar
1 lb trimmed asparagus, cut into 2" pieces
In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger.
Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
Drain and discard marinade. In a large bowl, toss the asparagus with olive oil and salt.
On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces.
Grill, covered, over medium heat for 4-5 minutes on each side or until chicken is no longer pink and asparagus is crisp-tender.
in 1 serving of Chicken and Asparagus Kabobs.
, 17% carbs, 52% protein.
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