How to Make Mandarin Plum Chicken Kabobs
Good food and entertaining go hand and hand. Impress your guests at your next gathering and serve them Mandarin Plum Chicken Kabobs.
All you'll need;
1- 20 ounce can pineapple chucks
2 whole skinless, boneless chicken breasts
1 cup plum jam
3 tablespoons soy sauce
1 tablespoon dry sherry or pineapple juice
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 teaspoon cornstarch
1 large green pepper
Soak 20- 8 inch bamboo skewers in water for at least 30 minutes.
Drain Pineapple. Reserve liquid.
Cut chicken breasts into 40 cubes.
Cut green peppers into 40 cubes.
Marinate Chicken in bag.
In a small bowl, combine jam, soy sauce, sherry or pineapple juice, garlic powder and ginger. Place chicken in a zip lock bag and pour this mixture over chicken. Seal bag, shake to coat chicken. Refrigerate for 2 hours.
Drain sauce into a small sauce pan. Stir in cornstarch. Cook over medium heat until sauce boils and thickens, stir constantly. Arrange chicken, pineapple and peppers on the skewers. Place on a broiler pan with rack. Baste with sauce. Broil, 4 inches from heat, 5 minutes, turn baste again, broil 5 more minutes. Lightly baste again right before serving.
Makes 20 kabobs
To make the chicken kabobs more colorful, use red, yellow, orange and green peppers.