April 15, 2005, Newsletter Issue #225: Lighten Up!
Tip of the Week
Low Fat Chicken Skewers
2 Tbsp reduced sodium soy sauce
1 Tbsp dry sherry
1 Tbsp rice vinegar
1 Tbsp brown sugar
1/2 Tbsp garlic, minced
1 Tbsp ginger
8 ounces skinless boneless chicken, cut into 16 cubes
3-4 green bell peppers, cut into squares
2 scallions, trimmed, cut crossways
In a small bowl combine soy sauce, sherry, vinegar, brown sugar, garlic and ginger. Add the chicken cubes to mixture, stir to coat. Marinate for 1 hour.
Soak 8 bamboo skewers in water. Pre-heat broiler. On each skewer put 2 chicken cubes, 2 bell pepper cubes, and 1 scallion slice. Wrap the end of the skewers with aluminum foil. Position as close as possible to the heat and broil for 2 minutes. Turn, and broil for another 2 minutes. Serve with rice.
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