1. Rinse chicken and shrimp and pat dry. Place the chicken in a bowl or ziploc baggie.
2. Add soy, green onions, sesame oil, sugar, and garlic to bowl; mix to coat. Cover and chill at least 30 minutes or up to 4 hours.
3. About 30 minutes to one hour before you are ready to cook, add the shrimp to the marinade.
3. Place chicken on a hot grill and cook until almost done. Add the shrimp and cook approximately four minutes per side until done.
***NOTE: If using skewers, place all chicken or all shrimp on each skewer to allow for differences in cooking time.
I was out of sesame oil, but created my own by frying 1 tablespoon of sesame seeds in 1/2 cup vegetable oil
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|Serving Size: 1 (326g)|
|Recipe Makes: 1|
|Calories from Fat: 269 (54%)|
|Amt Per Serving||% DV|
|Total Fat 29.9g||40 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 12.2g|
|Cholesterol 159.6mg||49 %|
|Sodium 4194.3mg||145 %|
|Potassium 692.6mg||18 %|
|Total Carbohydrate 10g||3 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 8.3g|
|Protein 48.2g||69 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 501
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