These Asian-flavored kabobs, served with a delicious dipping sauce, are special adequate to produce visitors at your next backyard get-together. Sometimes I substitute salmon for the chicken.– Kelly Townsend, Syracuse, Nebraska.
Ingredients
- DIPPING SAUCE:
- 2 cups mayo
- 1/4 cup sugar
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons sesame seeds, toasted
- 1 tablespoon sesame oil
- 1/2 teaspoon white pepper
- KABOBS:
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon minced fresh gingerroot
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2- inch pieces
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Instructions
- In a small bowl, integrate the sauce active ingredients. Cover and cool for 2-4 hours.
- In a big resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and rely on coat. Cool for 2 hours, turning periodically.
- Drain and discard marinade. In a large bowl, toss the asparagus with olive oil and salt. On 6 metal or drenched wooden skewers, alternately thread one chicken piece and 2 asparagus pieces.
- Grill, covered, over medium heat for 4-5 minutes on each side or till chicken is no longer pink and asparagus is crisp-tender. Serve with dipping sauce.
Nutrition Truths
1 each: 806 calories, 71 g fat (10 g saturated fat), 89 mg cholesterol, 1688 mg sodium, 14 g carb (12 g sugars, 1g fiber), 27 g protein.