Asian Style Chicken Skewers – Diet Friendly

Asian Style Chicken Skewers

I continue on my quest to stay on this diet but not sacrifice eating good food. So, I’ve tried to re-do some of my “go to” meals and reinvent them to fit this diet (little to no fat, little to no carbs – in this phase). We make kabobs (or skewers) all the time. It’s a great way to combine meat and vegetables. Well, on this diet we can only eat very lean proteins (chicken, turkey, fish) and vegetables. So I figured, why not combine the two. Plus, my attitude is that if it’s grilled, it just tastes better. My challenge was to make a marinade without any oil. A limited amount of low sodium soy sauce is allowed, so I figured that was the best option. Rather than using oil, I used chicken stock because it’s flavorful. I had mushrooms and onions on hand, but I think baby Bok Choy – cut in half- would be an excellent addition to the skewers. (Serves 4, or 3 plus leftover chicken to add to salad the next day)

INGREDIENTS:

  • 2 Large Boneless, Skinless Chicken Breasts
  • 3 Cloves Garlic – finely chopped
  • 1/2 Cup Chicken Stock (Broth)
  • 1/4 Cup Low Sodium Soy Sauce
  • 1 TBS. Chinese Five Spice Powder
  • 1 tsp. Sambal Oelek (chili paste)
  • Mushrooms – about 7-10
  • 1/2 Sweet Onion, cut in about 1 inch pieces
  • Baby Bok Choy – cut in halves or quarters

INSTRUCTIONS:

Cut chicken into 1 inch pieces. Add chicken, onion and any other vegetables (except mushrooms) to a non-reactive bowl. Add garlic, chicken stock, Chinese five spice, and chili paste to bowl. Mix until well combined and chicken and vegetables are well coated. Allow to marinate for at least 1 hour. Heat grill to high. Add mushroom to marinade mixture. Thread chicken and vegetables onto skewers (alternating chicken and vegetables). Reduce grill to medium and grill skewers at about 350 degrees until browned on one side, turn and continue to cook until browned on all sides and cooked through. Serve immediately.

 

 

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One response to “Asian Style Chicken Skewers – Diet Friendly

  1. Pingback: Chinese New Year | Kath's Kitchen Sync

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