TERIYAKI CHICKEN SKEWERS

By jarren

Ingredients

• Teriyaki Sauce:
• 1/3 cup sodium-reduced soy sauce
• 2 tbsp mirin
• 1 tbsp packed brown sugar
• 1 tsp minced, peeled fresh ginger
• 1 clove garlic, minced
• 1/4 cup water
• Skewers:
• 450 g boneless skinless chicken breasts, cut into 1" chunks
• 4 green onions (white and light green parts only), cut crosswise in 1" pieces
• 1 tbsp vegetable oil
• 1/4 tsp each salt and pepper

Details

Servings 6
Preparation time 35mins
Cooking time 35mins

Preparation

Step 1

Teriyaki Sauce:

In saucepan, bring soy sauce, mirin, brown sugar, ginger, garlic and 1/4 cup water to boil. Reduce heat and simmer until reduced to about 1/3 cup, 7 to 9 minutes. Strain through fine-mesh sieve; discard solids (Make ahead: Refrigerate in airtight container for up to 5 days).

Skewers:

While sauce is simmering, alternately thread chicken and green onions onto 6 soaked wooden skewers (Make ahead: Refrigerate in airtight container for up to 24 hours). Brush all over with oil/ sprinkle with salt and pepper.

Place on greased grill over medium-high hat; close lid and grill, turning occasionally and brushing with 2 tbsp of the Teriyaki Sauce during final minute of cooking, until chicken is not longer pink inside, about 7 minutes. Transfer to serving platter; brush with remaining Teriyaki sauce.