Ingredient Checklist


Instructions Checklist
  • In a bowl, whisk together vinegar, canola oil, soy sauce, five-spice powder and sesame oil. Stir in scallions and ginger.

  • In a resealable plastic bag, toss chicken and peppers with 3/4 of the marinade. Refrigerate 1 to 2 hours.

  • Heat grill to medium-high heat. Thread marinated chicken and peppers, as well as large sliced scallions, on eight 10-inch skewers. Brush skewers with remaining marinade. Grill on mediumhigh heat for 7 minutes, flip and grill another 7 minutes or until chicken is cooked through.

Nutrition Facts

333 calories; 17 g total fat; 2 g saturated fat; 82 mg cholesterol; 792 mg sodium. 8 g carbohydrates; 2 g fiber; 36 g protein;