Sweet-and-Sour Chicken Kabobs

By The Canadian Living Test Kitchen

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Sweet-and-Sour Chicken Kabobs
Photography by Matthew Kimura

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	293293 cal
pro	34 g34g pro
total fat	7 g7g total fat
sat. fat	1 g1g sat. fat
carb	24 g24g carb
fibre	2 g2g fibre
chol	83 mg83mg chol
sodium	707 mg707mg sodium
potassium	656 mg656mg potassium
% RDI:	-
calcium	33 calcium
iron	1313 iron
vit A	1212 vit A
vit C	145145 vit C
folate	1212 folate

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These protein-rich kabobs provide the necessary amino acids to help build and repair muscles after active competition. Serve with brown rice to provide complex carbohydrates that replenish your tired athlete's energy.

Ingredients

4 4boneless skinless chicken breastboneless skinless chicken breasts, (about 1-1/4 lb/625 g)
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 sweet red and green pepper 1 1sweet red and green pepper
1/2 sweet onion 1/2 1/2sweet onionsweet onions
1/2 pineapple , peeled and cored1/2 1/2pineapplepineapples, peeled and cored
Sweet-And-Sour Sauce:
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
2 garlic cloves , minced2 2garlic clovegarlic cloves, minced
1/3 cup bottled strained tomatoes 1/3 1/3cup cupbottled strained tomatoes
3 tbsp rice vinegar 3 3tbsp tbsprice vinegar
2 tbsp packed brown sugar 2 2tbsp tbsppacked brown sugar
2 tbsp sodium-reduced soy sauce 2 2tbsp tbspsodium-reduced soy sauce
1 tsp sesame oil 1 1tsp tspsesame oil

Preparation

Sweet-And-Sour Sauce: In saucepan, heat vegetable oil over medium-low heat; cook garlic until fragrant, about 2 minutes.

Stir in tomatoes, vinegar, brown sugar and soy sauce; bring to boil. Reduce heat and simmer, uncovered and stirring occasionally, until thickened, 8 to 10 minutes. Stir in sesame oil. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Meanwhile, cut chicken breast into 1-1/2-inch (4 cm) cubes; sprinkle with salt and pepper. Cut red and green peppers, sweet onion and pineapple into 1-1/2-inch (4 cm) pieces.

Onto each of eight 12-inch (30 cm) soaked wooden or metal skewers, alternately thread chicken, red and green peppers, onion and pineapple. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Place skewers on greased grill over medium-high heat; close lid and grill, turning often, for 14 minutes.

Brush with half of the sauce; grill, turning once, for 1 minute.

Brush skewers with remaining sauce; grill, turning once, until chicken is no longer pink inside, about 1 minute.

Source : Canadian Living Magazine: July 2009