Ingredients
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1 cup reduced sodium soy sauce
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1 cup chicken broth
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4 tablespoons balsamic vinegar
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4 tablespoons honey
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4 tablespoons extra virgin olive oil
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1/2 teaspoon liquid hot pepper sauce
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2 tablespoons finely snipped fresh sage
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1/2 teaspoon ground ginger
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1/2 teaspoon fresh ground pepper
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3/4 teaspoon liquid smoke
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2 tablespoons toasted sesame seeds
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1 cup long grain brown rice
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2 3/4 cups chicken stock
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1 teaspoon sesame oil
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2 teaspoons sesame seeds
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3 tablespoons finely snipped fresh sage
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3 boneless skinless chicken breasts, cut into 1 inch chunks
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1 medium yellow squash, cut in half and then in 3/4 inch chunks
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1 medium zucchini, cut in half and then in 3/4 inch chunks
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4 garlic cloves, minced
Instructions
- In blender jar, combine all ingredients for the marinade except for sesame seeds.
- Blend completely, stir in sesame seeds.
- Reserve 1 cup of marinade and pour remainder over the chicken, cover and refrigerate 8 to 24 hours.
- About 1 hour before cooking, place cut vegetables in a glass bowl and pour ½ cup of the reserved marinade over them.
- Allow vegetables to stand at room temperature for approximately 45 minutes.
- While vegetables marinade, bring the chicken stock for the rice to a boil along with 1 Tbsp of the sage.
- When stock boils add the brown rice, stir, cover and cook for 45 to 50 minutes.
- Warm sesame oil in small skillet, add sesame seeds and toast until lightly browned and fragrant; set aside.
- Thread the chicken and vegetables onto 4 skewers alternating the chicken and vegetables.
- Grill kabobs 20 to 25 minutes over medium heat or until chicken is thoroughly cooked and vegetables are crisp tender.
- Baste frequently with remaining marinade.
- When rice has finished cooking, stir in remaining 2 Tbsp of sage and toasted sesame seeds.
- Serve the chicken kabobs over the rice.
- The cook time does not include the marinade time for the meat.