Recipe(tried): Honey-Teriyaki Chicken Kebabs

I have been gone from this board for a while, as I had a procedure done on my back and was on bedrest for 6 weeks. I am happy to report that I am showing signs of improvement already, although my doctor said it may take up to 3 months to show significant improvement. I am supposed to continue to improve for up to 1 year. I am already more functional than I was pre-procedure and have found my way back into the kitchen, and have just recently been able to visit this wonderful site again. So far, I am only able to make simple meals, and my DH has to help, but it's a start. I was even able to bake a cake yesterday. I had to take a couple breaks in the prep process, but I'm happy to be baking again, especially at this time of year. I found a bunch of scone recipes and plan on experimenting and will post the winners to the baking board.

I made this for dinner last night. I did not do kebabs, but used whole breasts instead. I cooked the marinade and used it as a sauce. I served the breasts on top of rice and poured a little of the sauce over the top. It was very yummy! I served this with steamed broccoli. Overall, a very healthy, tasty meal.


Honey-Teriyaki Chicken Kebabs

1/4 cup soy sauce
1 tbsp. grated fresh ginger
1 clove garlic, minced
1/2 cup water
1 tbsp. lemon juice
1 1/2 tbsp. honey
6 scallions, sliced
1 lb. skinless, boneless chicken breasts, cut into strips

Whisk together all ingredients except chicken. Add chicken and marinate 1/2 hour. Prepare the grill or broiler. Remove chicken from marinade and thread meat on 8 skewers. Set the kebabs on a baking sheet and place in oven if broiling or directly on grill if using BBQ. Cook for 4 minutes. Turn and cook another 4 minutes or until done.

Calories: 133, Protein: 26g, Fat: 1g (Sat: 0g), Carbs: 2g, Sodium: 331 mg