Sweet and (mildly) Spicy Chicken Kabobs | Gluten Free/Low-carb

Last night my friend, Alyssa, and I made chicken kabobs. I had a spice packet from a company that I usually love that I wanted to try. Well, that marinade was flavorless and spicy. Spicy is great, but not without flavor. So, I decided to make up a recipe on the fly. I am happy to say that it actually turned out AMAZING. I am so proud of myself. It was a most delicious meal and super easy to make. Here's the recipe for any of you who are looking for a healthier, quick meal.

Ingredients:
1 lb. chicken breast
2 green peppers
1 onion
1 T. splenda brown sugar (hence low carb)
1/4 c. olive oil
1 T. cooking sherry
1 T. soy sauce
1 t. garlic powder
1/2 t. salt
1/2 t. pepper
1/2 t. crushed red pepper
Skewers

Soak the sticks (if wood) for about 15 minutes in water).
Cut the chicken, onion, and green peppers into 2 inch sized pieces.
Mix all the ingredients (minus the chicken, onion, and peppers) in a bowl.
Put the chicken, onion, and peppers on skewers. (I usually put a pepper at both ends to keep the chicken and onions from falling off.)
Brush the marinade on the kabobs.
Grill.
Reapply the marinade halfway through grilling.
Eat. Enjoy.

Hope you all love it!

Orange Teriyaki Chicken | Gluten Free

My mom recently told me I had to try this recipe and so me and David tried it out when I was down in Illinois last week. I absolutely fell in love with this recipe! I made it again the other night back at school. Yes, it is that simple of a recipe! I hope you all enjoy this as much as I do!

Ingredients:
1/2 c gluten free teriyaki sauce
1/3 c orange marmalade (I use sugar free)
1/3 tsp crushed red pepper
1/3 tsp fresh minced ginger
1 Tbsp vegetable oil
1 lb boneless chicken breasts, cut into large bite-sized pieces
1 yellow pepper, chopped into large chunks
1 green pepper, chopped into large chunks
1 red pepper, chopped into large chunks
1 Tbsp corn starch
1 Tbsp water
1/4 cashews (optional, but in my opinion it makes the meal)

Directions:
Whisk together the first four ingredients in a bowl.
Heat the oil in a wok over medium/high heat.
Add the chicken and cook for approximately four minutes - until cooked. Continue to stir/toss until done.
Add the vegetables and continue to cook another 2-3 minutes, using a wooden spoon to gently toss the veggies.
Mix the corn starch and water together until smooth. Add to the orange-ginger-teriyaki mix and whisk together.
Pour the sauce into the wok and toss the vegetables and chicken until coated. Continue to cook (about 3-4 minutes) until the sauce thickens.

I made white rice to go with this. Delicious!