Microwave Chinese Chicken Kabobs

This unusual retro recipe makes Chinese-inspired chicken kabobs without firing up a grill, oven, or even the stovetop. The microwave does all the work in well under 10 minutes. Cubed boneless chicken breasts marinate in a quick soy-ginger-garlic mixture, then thread onto wooden skewers alongside green pepper chunks and whole mushroom caps. A glaze of honey stirred into the reserved marinade gets brushed liberally over each skewer before it goes into the microwave. The honey caramelizes slightly as the chicken cooks, giving the kabobs a sweet-savory glossy finish despite the lack of dry heat. Five to nine minutes in the microwave (depending on wattage), turning occasionally, brings the chicken through and softens the peppers to tender-crisp. Serve hot for a quick weeknight dinner over rice, or chill and bring to a buffet as a make-ahead appetizer.

Pro Tips

• Soak the wooden skewers in water for 20 minutes before threading. Dry skewers can scorch even in the microwave.
• Cube the chicken into uniform 1-inch pieces. Even sizing means even cooking. Bigger pieces stay raw inside while smaller ones overcook fast.
• Use a microwave-safe glass or ceramic dish, never metal. Metal sparks dangerously in the microwave.
• Let the kabobs rest a minute or two before serving. The chicken finishes cooking from residual heat.

Variations

• Substitute fresh mushrooms for canned for better texture and a fresher flavor.
• Add chunks of pineapple or red bell pepper for color and a tropical twist.
• Use boneless thighs in place of breasts for richer, harder-to-overcook meat.