Asian Chicken Kabobs

Asian Chicken Kabobs

Quick-cooking kabobs—like these teriyaki-glazed chicken skewers—are a great dinner choice when time is tight.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

1
lb boneless skinless chicken breasts, cut into 24 (1-inch) cubes
1
red bell pepper, cut into 8 (1-inch) pieces
1/2
red onion, cut into 8 wedges, separated into layers
8
whole fresh mushrooms
1/2
cup teriyaki baste and glaze (from 12-oz bottle)
Chopped fresh cilantro, if desired
Lime wedges, if desired
  1. Heat gas or charcoal grill. On 4 (12-inch) skewers, alternately thread chicken and vegetables.
  2. Place skewers on grill over medium heat. Cover grill; cook 10 to 11 minutes, turning occasionally, until chicken is no longer pink in center and vegetables are done as desired. During last 2 to 3 minutes of cooking time, brush kabobs generously with teriyaki glaze and turn frequently. Sprinkle with cilantro. Garnish with lime wedges.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitute your favorite vegetables in these kabobs. For example, use 1 small zucchini, sliced about 3/4 inch thick, instead of the onion.
Serve the kabobs with additional teriyaki baste and glaze, if desired.
When making kabobs, cut the meat and vegetables into uniform cubes so they cook evenly.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 35),
  • Total Fat 3 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 1440mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 1g,
    • Sugars 5g),
  • Protein 27g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 3 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.