I like to serve this chicken and broccoli with rice, along with a side of pineapple or other fresh fruit. Leftovers (if there are any) are great the next day when used in a salad or wrapped in a flour tortilla with a little mayonnaise.
—BETHANY SEELEY WARWICK, RI
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
3 tablespoons reduced-sodium soy sauce
3 tablespoons sesame oil
4 teaspoons brown sugar
4 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 cups fresh broccoli florets
1. In a large bowl, combine the first six ingredients; remove and set aside 3 tablespoons for basting.
2. Add chicken to remaining soy sauce mixture; toss to coat. On four metal or soaked wooden skewers, alternately thread chicken and broccoli.
3. Moisten a paper towel with cooking oil; using long-handled tongs, rub onto grill rack to coat lightly.
4. Grill skewers, covered, over medium heat or broil 4 in. from heat 10-15 minutes or until chicken is no longer pink, turning occasionally; baste with reserved soy mixture during the last 4 minutes of cooking.