Asian Chicken Skewers with Vegetable Stir Fry

I don't usually promote a pre-packaged sauce as a flavor base for a recipe, but this tastes amazing. Enjoy!!!

Asian Chicken Skewers

Serves 4

1 lb. boneless skinless chicken breast, cut into 1 inch pieces

1/2 cup Ken's Steakhouse Lite Asian Sesame dressing
1 tablepsoon olive oil

Juice of 2 lemons

Pinch black pepper

Red pepper flakes (optional)

Mix all ingredients in a bowl. Let marinate for 30 minutes in the refrigerator, stirring occasionally. When using wood skewers, soak in water for 30 minutes. Slide meat onto a skewer and discard marinade. Do not over crowd meat. Grill on high for 8 minutes, turning halfway through.

Vegetable Stir-Fry

Serves 4

1 head broccoli, chop off florets and discard stem

20 whole white pearl onions or 1 large onion, cut into strips

1 can sliced water chestnuts

3 tablespoons soy sauce

2 tablespoons olive oil

1/2 teaspoon ground ginger or 1 teaspoon chopped

1/2 teaspoon garlic powder or 1 clove minced

Juice of 1 lemon

pinch pepper

Bring a large pot of water to a boil, add broccoli florets and cook until they are bright green. Remove with a slotted spoon into a bowl with ice and water. Once broccoli is cooled, drain ice and water. Add remaining indredients and allow to marinate for 20 minutes, tossing occasionally. Heat a wok or skillet on high heat. Add vegetables and half of juice. Cook for 2 minutes. Reduce heat to medium-high and continue to cook until onions are tender. Serve with Asian chicken skewers and steamed rice.