Oriental Chicken And Red Bell Pepper Kabobs Recipes

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ASIAN CHICKEN KABOBS



Asian Chicken Kabobs image

Quick-cooking kabobs-like these teriyaki-glazed chicken skewers-are a great dinner choice when time is tight.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1 lb boneless skinless chicken breasts, cut into 24 (1-inch) cubes
1 red bell pepper, cut into 8 (1-inch) pieces
1/2 red onion, cut into 8 wedges, separated into layers
8 whole fresh mushrooms
1/2 cup teriyaki baste and glaze (from 12-oz bottle)
Chopped fresh cilantro, if desired
Lime wedges, if desired

Steps:

  • Heat gas or charcoal grill. On 4 (12-inch) skewers, alternately thread chicken and vegetables.
  • Place skewers on grill over medium heat. Cover grill; cook 10 to 11 minutes, turning occasionally, until chicken is no longer pink in center and vegetables are done as desired. During last 2 to 3 minutes of cooking time, brush kabobs generously with teriyaki glaze and turn frequently. Sprinkle with cilantro. Garnish with lime wedges.

Nutrition Facts : Calories 180, Carbohydrate 10 g, Cholesterol 65 mg, Fat 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1440 mg, Sugar 5 g, TransFat 0 g

CHICKEN KABOBS



Chicken Kabobs image

These Chicken Kabobs are made with chicken breasts, a flavorful chicken kabob marinade and vegetables. This colorful meal is easy to make on the grill or in the oven.

Provided by Kristine Rosenblatt

Categories     Main Course

Time 1h15m

Number Of Ingredients 15

¼ cup olive oil
¼ cup low sodium soy sauce
3 tablespoons lemon juice
2 tablespoons brown sugar (or honey)
1 tablespoon Worcestershire sauce
2 cloves garlic (minced)
1 teaspoon Italian seasoning (or dried oregano)
¼ teaspoon black pepper
1 ¼ pounds boneless skinless chicken breasts (cut into 1-inch pieces)
2 small or 1 medium zucchini (sliced into ½-inch thick rounds)
1 red bell pepper (cut into 1-inch pieces)
1 yellow bell pepper (cut into 1-inch pieces)
1 small red or yellow onion (cut into 1-inch chunks with a few layers still together)
1 ½ tablespoons olive oil
salt and pepper (to taste)

Steps:

  • If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
  • Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
  • Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
  • Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
  • Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
  • Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

Nutrition Facts : ServingSize 2 skewers, Calories 407 kcal, Carbohydrate 18 g, Protein 33 g, Fat 23 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 91 mg, Sodium 747 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 18 g

TERIYAKI CHICKEN KABOBS



Teriyaki Chicken Kabobs image

Delicious teriyaki chicken kabobs. Great with fried rice.

Provided by karatekidguy

Time 55m

Yield 4

Number Of Ingredients 6

2 (6 ounce) skinless, boneless chicken breast halves
1 cup teriyaki marinade
4 bamboo kabob sticks
1 medium sweet onion
1 medium red bell pepper
1 (20 ounce) can pineapple chunks, drained

Steps:

  • Cut each chicken breast into 10 pieces. Place in a glass bowl and cover with teriyaki marinade. Cover and marinate in the refrigerator for at least 30 minutes.
  • Soak bamboo kabob sticks in water for 30 minutes.
  • Meanwhile, cut onion into four 1-inch square pieces. Repeat with bell pepper. Set aside 14 pineapple chunks and reserve any extra for another use.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dividing ingredients evenly, alternating layers of chicken, onion, pepper, and pineapple on each kabob stick.
  • Place kabobs on the preheated grill and cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful when turning kabobs, they will be hot.

Nutrition Facts : Calories 304.5 calories, Carbohydrate 47.6 g, Cholesterol 48.5 mg, Fat 2.3 g, Fiber 2.2 g, Protein 23.1 g, SaturatedFat 0.6 g, Sodium 2085.9 mg, Sugar 43.8 g

CHICKEN WITH RED BELL PEPPERS



Chicken with Red Bell Peppers image

Provided by Dawn Murray

Categories     Chicken     Pepper     Sauté     Valentine's Day     Quick & Easy     Low Cal     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
2 red bell peppers, thinly sliced
2 large garlic cloves, chopped
4 skinless boneless chicken breast halves
All purpose flour
1 cup canned low-salt chicken broth
1/4 cup dry white wine
2 tablespoons chopped fresh parsley

Steps:

  • Melt butter with oil in heavy large skillet over medium-high heat. Add peppers and garlic and sauté until pepper are tender, about 10 minutes. Using slotted spoon, transfer peppers to bowl.
  • Season chicken with salt and pepper. Sprinkle flour over chicken to coat evenly. Add chicken to skillet and sauté until light brown, about 3 minutes per side. Transfer chicken to plate. Return peppers to skillet; add broth and wine. Increase heat to high. Boil until liquid thickens to sauce consistency, scraping up browned bits, about 5 minutes. Return chicken and any juices to skillet. Cook until chicken is cooked through, about 3 minutes. Season with salt and pepper. Transfer chicken and peppers to platter. Sprinkle with parsley.

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