Japanese Chicken Kabobs

12 servings

1 teaspoon finely shredded orange peel
1 teaspoon orange extract
1/2 cup seltzer water or club soda
1/3 cup dry sherry
1/4 cup soy sauce
1/4 cup Splenda
1 clove garlic, minced
1/2 teaspoon grated ginger root
12 oz boneless skinless chicken breast halves
8 green onions

Soak twelve 6-inch wooden skewers in water for 30 minutes. In a small mixing bowl combine the orange peel, extract, club soda, sherry, soy sauce, Splenda, garlic, and ginger root. Set aside 1/4 cup of the marinade mixture to serve with the cooked kabobs. Cut chicken breast halves into 1-inch pieces. Cut green onions into 1 1/2 inch lengths. Thread 3 chicken pieces and 2 onion pieces onto each wooden skewer, alternating chicken and onions. Place kabobs in a shallow dish and pour marinade over kabobs. Marinate at room temperature for 30 minutes, turning kabobs once. Remove kabobs from marinade, reserving marinade. Preheat broiler. Place kabobs on the unheated rack of a broiler pan. Broil 4 inches from the heat for 8-10 minutes, or till chicken is tender and no pink remains, turning and brushing with reserved marinade once.

Comments:
Serve these as appetizers, too -- warm or chilled. Allow 1 kabob per serving. When weather permits, cook the kabobs on the grill instead of the broiler. As a main course, offer the kabobs on a bed of finely sliced/shredded cabbage.

Carbs: 3.2 carbs each.