Chicken Brochette, San Francisco-Style
(makes 4 servings)
| 1/4 | cup (60 ml) hoisin sauce |
| 1/4 | cup (60 ml) rice wine vinegar |
| 2 | tablespoons (30 ml) canola oil |
| 1/2 | tablespoon (12.5 ml) reduced-sodium soy sauce |
| 1/2 | teaspoon (2.5 ml) dark sesame oil |
| 1 | pound (480 g) boneless, skinless chicken breasts, rinsed and patted dry |
| 36 | fresh snow peas, trimmed |
- In a medium bowl, whisk together marinade ingredients.
- Remove and discard any visible fat from chicken breasts. Cut into 1/2-inch cubes. Place in marinade, cover, and refrigerate for at least 30 minutes or up to 2 hours.
- Blanch snow peas in boiling water to cover for 1 minute. Drain.
- Thread chicken cubes, snow peas, and cherry tomatoes onto 4 skewers.
- Light a grill or preheat broiler.
- Grill over medium-high heat for about 3 to 4 minutes per side, giving the brochettes a quarter turn after each 3 minutes. Serve hot.
| Per serving: | 181 calories (19% calories from fat), 28 g protein, 4 g total fat (0.6 g saturated fat), 8 g carbohydrates, 86 mg cholesterol, 166 mg sodium |
| Diabetic exchanges: | 3 very lean protein, 1/2 carbohydrate (1 1/2 vegetable) |
|
|
