Teriyaki chicken skewers

Teriyaki chicken skewers

Based on 31 ratings

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

30 min

Ingredients

2Servings
266⅔ g
chicken breast
66⅔ g
green asparagus
bell pepper (red)
spring onion
33⅓ g
peanuts
266⅔ ml
orange juice
66⅔ ml
soy sauce
33⅓ ml
mirin
stalk
lemon grass
2 cloves
garlic
chili pepper
2 tbsp
brown sugar
olive oil for frying
Romaine lettuce to serve
MetricImperial

Utensils

grill, cutting board, knife, cooking spoon, small sauce pan, resealable freezer bag, wooden skewers, barbecue tongs

How-To Videos

how-to-marinate

How to marinate

how-to-prepare-green-asparagus

How to prepare green asparagus

how-to-cut-up-a-whole-chicken

How to cut up a whole chicken

how-to-cut-green-onions

How to cut green onions

Nutrition per serving

Cal357
Fat8 g
Protein31 g
Carb32 g
  • Step 1/7

    Preheat the grill. Cut chicken breast into bite-sized pieces.
    • 266⅔ g chicken breast
    • grill
    • cutting board
    • knife

    Preheat the grill. Cut chicken breast into bite-sized pieces.

  • Step 2/7

    Finely mince garlic cloves. Remove the seeds from chili pepper and finely chop. Cut red bell pepper and green asparagus into bite-sized pieces.
    • 2 cloves garlic
    • chili pepper
    • 66⅔ g green asparagus
    • bell pepper
    • cutting board
    • knife

    Finely mince garlic cloves. Remove the seeds from chili pepper and finely chop. Cut red bell pepper and green asparagus into bite-sized pieces.

  • Step 3/7

    For the marinade, roast minced garlic in some olive oil. Add soy sauce, mirin, lemon grass, brown sugar, diced chili pepper, and orange juice. Allow the sauce to reduce for approx. 8 – 10 min. on medium to high heat. Then allow to cool for 10 – 15 min.
    • 266⅔ ml orange juice
    • 66⅔ ml soy sauce
    • 33⅓ ml mirin
    • stick lemon grass
    • 2 tbsp brown sugar
    • olive oil for frying
    • cooking spoon
    • small sauce pan

    For the marinade, roast minced garlic in some olive oil. Add soy sauce, mirin, lemon grass, brown sugar, diced chili pepper, and orange juice. Allow the sauce to reduce for approx. 8 – 10 min. on medium to high heat. Then allow to cool for 10 – 15 min.

  • Step 4/7

    Marinate chicken breast, bell pepper, and asparagus in the Teriyaki sauce and chill for approx. 30 – 40 min.
    • resealable freezer bag

    Marinate chicken breast, bell pepper, and asparagus in the Teriyaki sauce and chill for approx. 30 – 40 min.

  • Step 5/7

    Alternating, thread chicken breast, pepper, and asparagus onto skewers.
    • wooden skewers

    Alternating, thread chicken breast, pepper, and asparagus onto skewers.

  • Step 6/7

    Coarsely chop peanuts and cut spring onion into fine rings.
    • spring onion
    • 33⅓ g peanuts
    • cutting board
    • knife

    Coarsely chop peanuts and cut spring onion into fine rings.

  • Step 7/7

    Grill skewers on all sides (approx. 6 – 8 min.) and place each one on a salad leave. Sprinkle spring onion and peanuts on top before serving.
    • Romaine lettuce to serve
    • grill
    • barbecue tongs

    Grill skewers on all sides (approx. 6 – 8 min.) and place each one on a salad leave. Sprinkle spring onion and peanuts on top before serving.

  • Enjoy your meal!

    Teriyaki chicken skewers

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