dish
Teriyaki Chicken and Summer Vegetable Brochettes

6
Serves
274
Calories
16
Nutrients
15
Vitamins

Ingredients

2/3 cup lite soy sauce
1/4 cup mirin (rice wine)
1/4 cup rice vinegar
1/4 cup sugar
1 tablespoon freshly grated ginger
2/3 cup beer
2 large red bell peppers , cut into 1-inch cubes

Cooking Instructions

1. For the teriyaki marinade, combine the soy sauce, mirin, vinegar, sugar, ginger and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool.

2. Toss the chicken with half of the teriyaki marinade in a small bowl. Cover and refrigerate for 30 minutes or overnight.

3. Preheat the grill to medium-high.

4. Thread the chicken and vegetables on the skewers and brush them with some of the remaining marinade.

5. Grill the skewers on each side until the chicken is cooked through, about 4 to 6 minutes per side.

Serving Size: 1 chicken breast

Nutrition Information

Number of Servings: 6
Calories
274
Protein
34 g
Total Carbohydrate
13 g
Dietary Fiber
2 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
13 g
Total Fat
9 g
Saturated Fat
2 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
101 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
2 g
Percent Calories from Protein
49 %
Percent Calories from Carbohydrate
24 %
Percent Calories from Fat
25 %
Vitamin A
3088 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
11 mg
Vitamin B6
1 mg
Vitamin B12
0 mcg
Vitamin C
103 mg
Vitamin D
14 IU
Folate
35 mcg
Vitamin E
1 IU
Vitamin K
10 mcg
Pantothenic Acid
1 mg
Calcium
35 mg
Iron
2 mg
Phosphorus
257 mg
Potassium
543 mg
Sodium
938 mg
Zinc
3 mg