Guest guest Posted May 2, 2006 Report Posted May 2, 2006 TERIYAKI KEBABS Yield: 4 Servings Source: " Light and Easy Diabetes Cuisine " by Betty Marks Info: http://diabeticgourmet.com/book_archive/details/24.shtml INGREDIENTS - 1 pound boneless skinned chicken breasts - 2 tablespoons low-sodium soy sauce - 2 tablespoons water - 1 tablespoon peanut oil - 1 tablespoon Dijon-Style mustard - 2 tablespoons grated gingerroot - 2 garlic cloves - 1 tablespoon grated orange zest - 1/4 cup dry sherry DIRECTIONS Cut chicken in cubes. In a medium-size bowl, blend remaining ingredients; add chicken. Marinate at least 1 hour or preferably overnight in the refrigerator. Turn several times. Preheat broiler. Reserving marinade, thread chicken cubes on skewers. Broil about 6 inches from heat source about 3 minutes. Turn and brush with marinade. Continue broiling until all sides are cooked, 2 to 3 minutes more. Nutritional Information Per Serving (1 kebob): Calories: 203, Fat: 7 g, Cholesterol: 72 mg, Carbohydrate: 3 g, Protein: 27 g, Sodium: 350 mg Diabetic Exchanges: 3 Low-Fat Meat RECIPE FROM THE ARCHIVE: Not So Guilty Brownies http://diabeticgourmet.com/recipes/html/136.shtml friends are quiet angels who lift us to our feet, when our wings have forgotten how to fly Quote
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