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      RECIPE TITLE "Japanese Chicken Kabobs Recipe"
    excerpted from Cooking at a Glance - Chicken, courtesy of Cooking.com        yields Serves 4

    Serve these as appetizers, too, warm or chilled. Allow 1 kabob per serving. When weather permits, cook the kabobs on the grill instead of the broiler. As a main course, offer the kabobs on a bed of fluffy steamed white rice.

      RECIPE INGREDIENTS

    For Marinade:
    1 teaspoon finely shredded orange peel
    1/2 cup orange juice
    1/3 cup dry sherry
    1/4 cup soy sauce
    2 teaspoons sugar
    1 clove garlic, minced
    1/2 teaspoon grated ginger root

    For Kabobs:
    12 ounces boneless, skinless chicken breast halves
    6-8 green onions

    Hot cooked rice
    Pickled ginger (optional)

    Masterclass in Japanese Cooking
    Masterclass in Japanese Cooking Assembles 20 of the most celebrated chefs to produce 60 recipes, both basic and ambitious, to cook at home: one of which is selected in each chapter to be a Masterclass, to take you step-by-step through the full preparation to the perfected presentation of the finished dish. Superbly designed and illustrated with exquisite photographs, this book is a complete and satisfying cookery course in one volume.

      RECIPE METHOD

    FOR MARINADE: In a small mixing bowl combine the orange peel, orange juice, sherry, soy sauce, sugar, garlic, and gingerroot. Set aside 1/4 cup of the marinade mixture to serve with the cooked kabobs.

    FOR KABOBS: Soak twelve 6-inch wooden skewers in water for 30 minutes. Cut chicken breast halves into 1-inch pieces. Cut green onions into 1 1/2 inch lengths. Thread 3 chicken pieces and 2 onion pieces onto each wooden skewer, alternating chicken and onions. Place kabobs in a shallow dish and pour marinade over kabobs. Marinate at room temperature for 30 minutes, turning kabobs once. Remove kabobs from marinade, reserving marinade.

    Preheat broiler. Place kabobs on the unheated rack of a broiler pan. Broil 4 inches from the heat for 8-10 minutes, or till chicken is tender and no pink remains, turning and brushing with reserved marinade once.

    Meanwhile, heat the 1/4 cup reserved marinade. Serve with kabobs, rice, and pickled ginger, if desired.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      NUTRITION FACTS

    Facts per Serving
    Calories: 182 Fat: 1g Carbohydrates: 16g
    Cholesterol: 49mg Sodium: 683mg Protein: 23g
    Fiber: 3g % Cal. from Fat: 5% % Cal. from Carbs: 35%

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