Chicken and Asparagus Kabobs

Ingredients

• 1/4 cup reduced sodium soy sauceNutrition
• 24 oz boneless skinless chicken breast, cut into 1 1/2" piecesNutrition
• 1 tsp red pepper flakesNutrition
• 1/2 tsp saltNutrition
• 2 tbsps olive oilNutrition
• 1 tbsp sesame oilNutrition
• 1 tsp minced ginger rootNutrition
• 0.12 cup waterNutrition
• 0.12 cup packed brown sugarNutrition
• 1 lb trimmed asparagus, cut into 2" piecesNutrition

Directions

1. 1In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger.
2. 2Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
3. 3Drain and discard marinade. In a large bowl, toss the asparagus with olive oil and salt.
4. 4On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces.
5. 5Grill, covered, over medium heat for 4-5 minutes on each side or until chicken is no longer pink and asparagus is crisp-tender.

Nutrition per serving

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