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Teriyaki Chicken Kebabs with Grilled Bok Choy Recipe

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This recipe for Teriyaki Chicken Kebabs with Grilled Bok Choy is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 heads baby Bok Choy (4 oz each), halved
1T vegetable oil
Salt and pepper
1 1/2 Lbs boneless, skinless chicken breasts, trimmed and cut into one inch pieces
1/2 pineapple, peeled, cored, and cut into one inch pieces
1/2 red onion, cut into one inch pieces
1/2 c teriyaki sauce
2 tsp toasted sesame seeds

Directions:
Directions:
1. Toss Bok Choy, oil, 1/2 tsp salt, and 1/4 tsp pepper together in bowl. Cover and microwave until beginning to soften, about 5 minutes.
2. Thread 1 chicken piece, then 1 pineapple piece, then 1 onion piece onto eight 12 inch metal skewers. Repeat pattern 2 more times on each skewer. Season all over with salt and pepper.
3. Grill Bok Choy and kebabs over hot fire until BOk Choy is char-streaked and tender and chicken registers 160º, about 10 minutes, flipping half way through cooking. Brush 1/4 c teriyaki sauce onto kebabs and continue to cook until slightly charred, about 2 minutes longer. Transfer kebabs and Bok Choy to platter; brush chicken with remaining teriyaki sauce, and sprinkle with sesame seeds. Serve.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Serve with rice.

 

 

 

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