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Recipe: Imperial Chinese Chicken Kabobs

Main Dishes - Chicken, Poultry
IMPERIAL CHINESE CHICKEN KABOBS

8 boneless, skinless chicken thighs
1 can (16 oz.) apricot halves, drained, liquid reserved
1/2 cup Hoisin sauce
2 tablespoons soy sauce
2 cloves garlic, minced
1 teaspoon five spice powder
1/4 teaspoon crushed red pepper flakes
4 cups hot cooked rice
1 can (8 oz.) sliced water chestnuts, drained
1/4 cup chopped red bell pepper
4 green onions, chopped

In small bowl, mix together reserved apricot liquid, Hoisin sauce, soy sauce, garlic, five spice powder and red pepper flakes. Remove 1/2 cup of mixture and reserve for basting. Cut each chicken thigh into half and place in plastic sealable bag. Add apricot liquid mixture and marinate in refrigerator 15 minutes. Remove chicken from marinade and thread onto 8 long skewers, alternating with apricot halves. Arrange skewers on broiler pan about 5 inches from heat. Broil 8 minutes, turn and brush with reserved sauce and broil about 6 minutes more or until chicken is fork tender. In medium bowl, mix together rice, water chestnuts, red bell pepper and green onions. Remove to serving platter and arrange kabobs on top.

Makes 4 servings.
Source: National Chicken Council

MsgID: 37306
Shared by: Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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