Teriyaki Chicken Skewers

I wanted a chicken dish to go with the yummy yakisoba I was making the other night. I almost made my marinated chicken, but I kept looking around and decided on this recipe instead. I liked it because the peppers and red onion would be colorful on the plate and also provide some vegetables.

I changed the amounts of ingredients on the skewers, but the marinade and glaze are the same as the original recipe, and they were delicious. And definitely use the garnish. It looked really good scattered on top.

The recipe uses mirin, which the author, Jeanette Marie, describes: “Mirin is a form of rice wine that’s commonly used in cooking. … It’s much lower in alcohol content than traditional rice wine and higher in sugar. So, mirin adds a sweet note to the flavor profile of any dish it’s used in. But, it also adds the unique flavor of rice wine.”

Serves 4

SKEWERS
8 bamboo skewers, soaked in water for an hour (the easiest way to do this is to lay them in a rimmed baking sheet filled with water)
2 large boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 red pepper, cut into large squares
1/2 green pepper, cut into large squares
1/2 red onion, cut into cubes and separated into 2 or 3 layers each

MARINADE
1 Tbsp. soy sauce
3 Tbsp. mirin
1/2 tsp. sea salt

GLAZE
2 Tbsp. soy sauce
2 1/2 Tbsp. mirin
1 Tbsp. sugar

GARNISH
1 green (salad) onion, thinly sliced on the bias
2 Tbsp. sesame seeds (toasted, if you have time)

In medium bowl, mix marinade ingredients. Add chicken cubes and toss to coat. Cover the bowl tightly and refrigerate 2 hours to overnight.

When ready to cook, preheat oven to 400F/200C degrees. Thread the chicken, peppers, and onions onto the skewers, alternating chicken and peppers, then chicken and onion, and leaving a small bit of space between each one.

Line a baking sheet with foil, making sure to cover the sides to catch the liquid during cooking. Lay the skewers on top and bake 20 minutes, turning halfway through.

While the skewers are cooking, put the glaze ingredients into a small saucepan over medium heat. Allow to cook until the sugar dissolves and the mixture thickens slightly, stirring frequently. Remove from heat and set aside.

When the skewers are finished cooking, remove from the oven, place on a serving dish, and brush generously with the glaze. Garnish with green onions and sesame seeds and serve immediately.

One thought on “Teriyaki Chicken Skewers

  1. Pingback: Teriyaki Chicken Skewers — Melissa’s Cookbook | My Meals are on Wheels

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