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3 skinless, boneless chicken breasts (about 1.5 pounds)
3 peppers (any color that you want) cut into bite sized pieces
1/4 cup lite soy sauce
2 teaspoons sesame seed oil
2 teaspoons freshly grated ginger
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1/2 teaspoon black pepper
Kosher or sea salt to taste
1 tablespoon olive oil
1/4 cup honey
1 tablespoon Sesame seeds for garnish (optional)
Cut chicken into 1″ cubes. In a small mixing bowl combine soy sauce, ginger, garlic, sesame oil and balsamic vinegar. Pour mixture over chicken and toss to coat. Cover chicken, place in the refrigerator and marinate 2-3 hours. Place on skewers alternating with peppers. Freeze.
To serve: Thaw and move skewers around in marinade. Grill until done. Garnish with sesame seeds. Serve over a bed of brown rice or quinoa or add to lettuce for a wrap.