Teriyaki chicken skewers

Step 1/ 7

• 266⅔ g chicken breast

• grill
• cutting board
• knife

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

Step 2/ 7

• 2 cloves garlic
• ⅔ chili pepper
• 66⅔ g green asparagus
• ⅔ 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

• 266⅔ ml orange juice
• 66⅔ ml soy sauce
• 33⅓ ml mirin
• ⅔ 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

• resealable freezer bag

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

Step 5/ 7

• wooden skewers

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

Step 6/ 7

• ⅔ spring onion
• 33⅓ g peanuts

• cutting board
• knife

Coarsely chop peanuts and cut spring onion into fine rings.

Step 7/ 7

• 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!