Preheat the grill. Cut chicken breast into bite-sized pieces.
- 3 cloves garlic
- 1 chili pepper
- 100 g green asparagus
- 1 bell pepper
Finely mince garlic cloves. Remove the seeds from chili pepper and finely chop. Cut red bell pepper and green asparagus into bite-sized pieces.
- 400 ml orange juice
- 100 ml soy sauce
- 50 ml mirin
- 1 stick lemon grass
- 3 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.
Marinate chicken breast, bell pepper, and asparagus in the Teriyaki sauce and chill for approx. 30 – 40 min.
Alternating, thread chicken breast, pepper, and asparagus onto skewers.
- 1 spring onion
- 50 g peanuts
Coarsely chop peanuts and cut spring onion into fine rings.
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.