/images.kitchenstories.io/recipeImages/10_01_TeriyakiChickenSkewers_titlePicture.jpg)
Teriyaki chicken skewers
Ingredients
Utensils
grill, cutting board, knife, cooking spoon, small sauce pan, resealable freezer bag, wooden skewers, barbecue tongs
How-To Videos
How to prepare green asparagus
How to marinate
How to cut up a whole chicken
How to cut green onions
Nutrition per serving
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!
Tags
More delicious ideas for you
- Korean fried chicken with cucumber saladSandra Schumann
- Duck breast skewers with Asian marinadeAlex Hiller
- Asian-style glazed ribsAlex Hiller
- veganOyster mushroom satay with spicy peanut sauceSimone Wimmer
- Teriyaki lamb skewers with pea-mint-pureeAlex Hiller
- veganFresh avocado and mango saladTeam
- Korean barbecue with Sam Jang dipAlex Hiller
- Summer salad with steak and nectarineTeam
