Honey-Garlic Chicken Skewers
Brown Rice and Vegetables
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- ¼ cup low-sodium soy sauce
- 2 Tbsp honey
- 2 Tbsp chili garlic sauce
- 1 Tbsp Dijon mustard
- 3 cloves garlic, minced
- 1½ lb boneless, skinless chicken thighs, cut into 1-inch chunks
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 3 green onions, thinly sliced
Instructions
- Preheat grill or grill pan to medium-high heat. Combine soy sauce, honey, garlic sauce, mustard, and garlic in a small saucepan. Cook over medium heat 6 minutes or until thickened. Divide mixture between two bowls.
- Thread chicken onto metal skewers. Brush with oil; sprinkle with salt and pepper.
- Grill chicken, covered, 5 minutes per side or until done, brushing with half of soy sauce mixture. Sprinkle with onions, and serve with remaining soy sauce mixture.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil-in-bag brown rice
- 1 (20-oz) pkg frozen sugar snap pea stir-fry
- 3 Tbsp olive oil
- 3 Tbsp low-sodium soy sauce
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, cook vegetables according to package directions. Toss with oil and soy sauce.
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