posted by Terrytx 05-13-98 9:03 AM
-Skewered Chicken with Vegetable Stir-Fry
Recipe By : Better Homes and Garden Low Cal-Low Fat
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Ethnic
Low Fat Oriental
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium skinless boneless chicken breast halves
1/4 cup light teriyaki sauce
1/4 cup orange juice
2 tablespoons rice vinegar
1/4 teaspoon ground ginger
dash of ground red pepper
2 teaspoons cornstarch
1 tablespoon cooking oil
2 medium leeks -- thin sliced
4 cups shredded Chinese cabbage
1 small red, sweet pepper -- chopped
3 cups hot cooked rice
Rinse chicken; pat dry. Cut each breast into 4 lengthwise strips.
Thread chicken, accordion-style, on 4 skewers.
Place in a 2-qt. rectangle baking dish. Combine teriyaki through red
pepper; pour over chicken. Cover and refrigerate for 2 to 6 hrs.,
turning occasionally. Remove chicken from marinde; reserve marinade.
Preheat broiler.
Place skewers on unheated rack of a broiler pan. Broil 4-5" from from heat
for 5 min. Turn, broil 3-5 min. more or till chicken is tender and no
longer pink.
Meanwhile, stir cornstarch into reserved marinade; set aside. Heat oil
in a wok or large skillet.
Add leeks;
stir-fry 2 min. Add cabbage and sweet pepper; stir-fry 2-3 min. more or
till pepper is crisp-tender.
Push vegs from center of wok; add reserved marinade mixture.
Cook and stir till thickened and bubbly. Cook and stir 2 min. more.
Stir vegs and sauce together to coat. Serve over hot rice.