Chicken Yakitori Kebabs

The Weight Watcher Chicken Yakitori Kebabs are a delicious and healthy meal. Further, it takes very little time to prepare and has great flavor. Moreover, the combo in this recipe is free of gluten and has an amazing texture. In addition, it cooks easily and is very creamy.

Tips for making this recipe:

Use pepper, salt, onion powder, and cloves of garlic to season my chicken. Threw the chicken skewers on the grill and roasted them for ten minutes per side, turning them over a lot. After that, drizzle some soy sauce over the vegetables and grill them for more moments, till the juices are transparent.

Ingredients:

• Water: 2 tbsp.
• Minced garlic: 1/4 tsp.
• Powder peanut butter: 4 tbsp.
• Chicken breasts: 2 boneless.
• Pepper flakes: 1/2 tsp.
• Lime juice: 1 tbsp.
• Rice vinegar: 1 tsp.
• Salt.
• Soy sauce: 2 tbsp.
• Splenda: 1/4 tsp.

Instructions:

1. When not in use, soak bamboo skewers for about ten to three hours.
2. Warm up the grill.
3. Dice the chicken into tiny fragments and place them on a skewer. Sauté the chicken to taste.
4. Added: pepper, onion powder, and minced garlic.
5. To the hot grill, add the chicken. Cooking and rotating regularly for ten minutes on each side. Add the sauce and simmer for five more minutes.
6. All the components for the sauce must be added and mixed in a small mixing bowl.
7. Place the grains of rice on the surface of the serving surface with the chives using a croissant ring.
8. Heat-heated with chicken added.
9. According to the size and style of your barbecue, different cooking times or degrees will be required.

For rice, serve:

1. Place the rice and water in a tiny pot, cover, and let it come to a boil. After that, lower the burner to a low simmer and cook your rice for eight to nine minutes per side, up to the point where all of the water has been collected.
2. Place the rice in a pot and let it rest, cover, for thirty minutes.
3. After taking the grain of rice out of the saucepan and placing it in the container, dust it up and mix it with the pine nuts, miring, and oil from the sesame seeds.

Notes:

• Weave into around sixteen 6-inch skewers. Soak the wooden chopsticks in a bowl of water for half a day before putting the chicken and veggies on top.
• These skewers are to be put on the rack of the grill and grilled, flipping regularly before they are well done and toasted. About five to twelve minutes.

Nutritional facts:

Carbohydrates: 11 g.

Sodium: 57.4 mg.

Calories: 234 kcal.

Sugar: 6 g.

Cholesterol: 108 mg