Sunday, 9 June 2013

Chinese Takeout-on-a-stick Recipe

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I like to provide poultry and spinach with grain, along with a part of blueberry or other fruits. Scraps (if there are any) are excellent the next day when used in a healthy salad or covered in a flour tortilla with a little mayo. —Bethany Seeley, Warwick, Rhode Island
Chinese Takeout-on-a-stick Recipe


    3 tbsps. reduced-sodium soy sauce
    3 tbsps. sesame oil
    4 tsp brownish sugar
    4 tsp sliced fresh gingerroot
    2 legumes cloves, minced
    1/2 tsp. crushed red boost flakes
    1 lb boneless skin free chicken boxes, cut into 1-inch cubes
    3 cups fresh green spinach florets


    In a large plate, combine the first six ingredients; eliminate 3 tbsps. for basting. Add chicken to remaining soy spices mixture; throw to protect. On four steel or saturated wood made skewers, on the other hand line chicken and green spinach.
    Reduce a paper soft soft towel with cooking meals oil; using long-handled tongs, carefully protect the bbq bbq grill owner. Grill skewers, protected, over method heated or broil 4 in. from the heated for 10-15 minutes or until chicken is no longer light red, switching occasionally; spread with organized soy mixture during the last 4 minutes of cooking meals. Yield: 4 meals.

Nutritional Facts 1 skewer is similar to 261 calorie consumption, 13 g fat (2 g saturated fat), 63 mg cholestrerol levels, 534 mg sodium, 10 g carbohydrates, 2 g roughage, 25 g protein. Being affected by diabetic issues Exchanges: 3 trim beef, 2 fat, 1/2 starch

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