Spicy Chicken Skewers
This sounds good even if you’re not dieting.
1lb boneless skinless chicken fillets or breasts
2 tbsp cider vinegar
2 tbsp dry sherry
2 tsps liquid honey
2 tbsps low-sodium soy sauce
2 tbsps minced gingerroot
1 tbsp sesame oil
1 tsp ground coriander
1 large clove garlic, minced
1/2 tsp crushed red pepper flakes
Cut chicken into very thin 1/2 inch wide strips about 2 incles long (for appetizers) or 5 inches long for main course.
Marinade: In bowl, combine vinegar, sherry, honey, soy sauce, gingerroot, sesame oil, coriander, garlic and red pepper flakes, mix well.
Add chicken and stir to coat.
Cover and refrigerate for 2 hours or up to 24 hours.
Meanwhile, soak 48 toothpicks or 24 wooden skewers in water for 30 minutes.
Remove chicken from marinade and thread onto toothpicks or skewers.
Place on baking sheet or grill; broil or grill for 2 minutes on each side or until no longer pink inside.
Makes 48 hors d’oeuvres or 4 main-course servings.
Calories per skewer 14
Fat 0.3 g
Carbs 0.3 g
Cholesterol 5 mg
Sodium 18 mg
Fiber 0.2 g