Sweet and Sour Chicken Skewers Recipe

By Marni Wasserman

Serves: 6-8

Prep Time: 30 minutes

Marinade:

½ cup tamari

1 cup apple juice

½ -1 cup orange juice (2 oranges)

4 cloves of garlic, peeled and crushed

2 tablespoons Dijon Mustard

2 tbsp lemon juice

1 tbsp toasted sesame oil

8-10 oz of organic chicken breasts

12 skewers (Skewers may be placed in a bowl of cold water for 30 minutes to reduce charring)

1 tablespoon arrowroot or tapioca, dissolved in 2 tablespoons apple juice

Vegetables:

6-12 large cremini mushrooms, stemmed and cut in half

½ zucchini cut half in lengthwise, then into ½ inch slices

1-2 large onions cut into thick chunks (sliced in half lengthwise and then quartered)

Directions

1. Whisk together marinade ingredients in mixing bowl; pour into medium pot.
2. Cut the chicken and add to the marinade. Bring marinade to a boil, lower heat and simmer covered for 20 minutes. Drain and pat dry, reserving marinade.
3. When chicken reaches room temperature, cut into small chunks.
4. Bring reserved marinade to a boil in a small saucepan; whisk in dissolved tapioca, stirring constantly until sauce comes back to a boil and becomes thick. Use sauce for kebobs.
5. Place vegetables and chicken on skewer in order of your choice and then brush with marinade on baking tray.
6. Place the kebobs on a heated and lightly oiled grill and cook for approximately 3-5 minutes on each side.
7. Brush them occasionally with vegetable marinade as they cook.
8. Remove from grill and place on a platter and serve.