Hello everyone. I had a wonderful weekend. We surprised my baby girl this weekend. She turned 21 and had plans to celebrate in Las Vegas with her boyfriend. What she didn’t know was that the hubby and I were going too. :0) She was so surprised! Now we have a wonderful memory of her 21st birthday.
Of course, if you are wondering, I didn’t track my food, but I tried to make the healthiest choices all weekend. The hubby and I did a lot of walking so I hope it won’t be too bad on the scale on Friday.
Now back to reality.
3 PP per serving
- 1/3 cup mirin (sweet rice wine)
- 1/3 cup low-sodium soy sauce
- 1 teaspoon dark sesame oil
- 1 pound boneless chicken breast tenders
- 1 large red bell pepper, cut into 8 pieces
- Cooking spray
- 2 tablespoons sesame seeds, toasted
Combine first 3 ingredients in a large bowl; add chicken to bowl, and toss to coat. Let stand 15 minutes, turning chicken occasionally.
Remove chicken from bag, reserving marinade. Place marinade in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes).
Thread chicken tenders and bell peppers skewers. Brush skewers with marinade. Place skewers on grill rack coated with cooking spray. Or broil in your oven for about 4 minutes on each side or until done, brushing occasionally with remaining marinade. Remove from grill; sprinkle with sesame seeds.