Have you heard about VA’s Healthy Teaching Kitchen? This spectacular program empowers Veterans to take charge of their health through hands-on cooking classes and nutrition education. Designed to inspire confidence in the kitchen, it teaches practical skills, like preparing wholesome, budget-friendly meals that support overall well-being. Whether you’re looking to manage a health condition or simply eat better, the Healthy Teaching Kitchen offers a fun, interactive way to build healthy habits that last a lifetime.
Asian-inspired kebabs are a flavorful twist on a classic favorite! Skewered with tender meats, fresh seafood, or crisp vegetables, these kebabs are infused with bold flavors like soy, ginger, garlic, and sesame. Whether enjoyed as a quick snack, appetizer, or centerpiece at a gathering, Asian-inspired kebabs deliver a delicious culinary journey in every bite.
Asian-Inspired Chicken Kebabs
Prep: 20 minutes | Chill: 1 hour | Cook: 10 minutes | Total: 1 hour 30 minutes Yield: 4 servings | Serving Size: 1 kebab without optional garnishes
Ingredients
1 tablespoon reduced-sodium (lite) soy sauce 1 tablespoon unseasoned rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon honey
1 scallion (green onion), minced (about 1 tablespoon)
2 cloves garlic, minced (about 1 teaspoon)
1 teaspoon grated fresh ginger (or 1⁄4 teaspoon ground dried ginger)
1 teaspoon lemon zest
1⁄2 teaspoon ground white pepper
1 pound (16 ounces) boneless skinless chicken breasts, cut into 3⁄4- to 1-inch pieces
1 tablespoon canola or avocado oil
Optional garnishes: Toasted sesame seeds, sliced scallion (green onion)
Directions
1. In a small mixing bowl, make a marinade by whisking together the soy sauce, vinegar, sesame oil, honey, scallion, garlic, ginger, lemon zest, and white pepper.
2. Transfer the marinade mixture to a quart- or gallon-sized ziptop plastic bag. Set the bag inside the bowl, then add the chicken to the bag and toss to coat with the marinade.
3. Seal the bag, squeezing out the excess air. Let sit for 1-4 hours (in the refrigerator if longer than 1 hour).
4. Fill a 9×13-inch baking dish about halfway with warm water. Place four wooden skewers in the water and set aside.
5. Heat the grill to medium-high heat or the broiler to high heat. If the broiler is in an oven, move one rack to the top.
6. After 15 minutes of soaking, remove the skewers from the water and thread the chicken onto the skewers. Discard the excess marinade.
7. Brush the chicken with the oil, then place on the grill or on a broiler-safe baking sheet under the broiler (top oven rack). Cook to an internal temperature of 165°F, about
8-10 minutes, turning every 2-3 minutes.
8. Serve warm, adding garnishes as desired.
Nutrition Facts Per Serving: Calories: 270 | Total Fat: 13 g | Saturated Fat: 2.5 g Sodium: 250 mg | Total Carbohydrate: 3 g | Dietary Fiber: 0.5 g | Protein: 33.5 g
For more recipes, please visit www.nutrition.va.gov
Author: U.S. Dept. of Veterans Affairs
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News post in January 17, 2025, 3:05 am.
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