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