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Lacquered Chicken Sate with Zucchini Salad
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Use a thick teriyaki sauce or Korean barbecue sauce. Thinly sliced zucchini from the market is so sweet, it needs no cooking. Serves: 6 Prep: 24 min Cook: 6 min Total: 50 min Ingredients | |
1/4 cup | teriyaki sauce |
3 | boneless skinless chicken breast halves, (about 1 1/4 pounds) |
4 medium small | zucchini, (1 1/2 pounds total) |
1 tablespoon | fresh lemon juice |
1 teaspoon | toasted sesame oil |
sea or kosher salt and ground pepper | |
2 teaspoons | sesame seeds, lightly toasted |
Directions 1. Place sauce in a large glass dish or bowl. Slice each chicken breast half lengthwise into long 1-inch-wide strips. Add chicken to the marinade and toss to coat. Cover tightly and refrigerate at least 20 minutes or overnight, if desired. 2. Trim off ends of zucchini. With a swivel-head vegetable peeler or a large knife, slice zucchini lengthwise as thinly as possible. Toss with lemon juice and sesame oil; season to taste with salt and pepper. Arrange on a platter. Set aside. 3. Lightly coat a clean grill with cooking spray (try Spectrum Naturals' High Heat Canola version), and heat to medium-high. Thread chicken onto wooden skewers. Cook, with lid down, 3 minutes per side, until chicken is seared and just cooked through. Transfer to platter with zucchini, sprinkle with sesame seeds, and serve immediately. Recipe Notes Special equipment: 18 (10- to 12-inch long) wooden skewers, soaked in water for 20 minutes Nutritional Facts per serving Calories 100 cal | |
2.1 g | Fat |
Saturated Fat 0.4 g
Cholesterol 34.2 mg
Sodium 526.6 mg
Carbohydrates 5 g
Total Sugars 3 g
Dietary Fiber 1 g
Protein 15.5 g
Recipe uploaded with Shop'NCook for iPhone.
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