Steamed Chicken Kabobs with a Mint Balsalmic Glaze

Large cubes of chicken are marinated briefly in an oil and garam masala mixture, then threaded onto skewers with bell peppers. The skewers are steamed and served with a thick sauce that contains balsamic vinegar, honey, rice vinegar, crushed red pepper flakes and mint.

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Ingredients:

• 4 skinless, boneless Chicken Breasts
• 2 Tbsp Oil
• 2 Tbsp Garam Masala spice mixture
• 4-6 long wooden skewers
• 1 red bell pepper
• 1 green bell pepper
• Salt & Pepper
• 4 mint tea bags
• For the Sauce:
• 1 cup Balsalmic Vinegar
• 1/4 cup Honey
• 1 Tbsp red pepper chili flakes
• 1/4 cup rice wine vinegar
• 1/4 cup fresh mint, chopped
• Hot cooked rice

Method

1. Cut the chicken breast into 2x2" pieces. 2. In a bowl, combine the oil and masala spice mixture with the chicken. Season with salt and pepper. Coat the chicken well. Let sit for about 10 minutes. 3. Cut the bell peppers into chunks, approximately 2" by 2". 4. Skewer the chicken, then a red bell pepper, chicken, green bell pepper, repeating until skewer is filled. Do this for all the skewers and ingredients. 5. Heat water for steaming in bottom of the steamer; add tea bags to water. Let steep about 4 minutes; remove bags. 6. Place the chicken-sweet pepper skewers on steamer rack or in basket; steam about 8-10 minutes or until no longer pink. 7. Meanwhile, in a saute pan, add all the sauce ingredients, except the fresh mint. Cook down until thick. Add the fresh mint right before serving. 8. Remove the chicken and place directly in the saute pan and coat evenly. 9. Serve with rice.

Notes: This is an exceptionally healthy recipe with loads of flavor.

Number of servings: 4

Submitted By: Cheftennismom
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