Recipe for a new family favourite -Teriyaki Chicken and Pepper Skewers

1 Large Chicken Breast (You may use more)
1 Large Green Pepper, sliced into squares
1/2 Onion, sliced into squares

2 tablespoons Teriyaki Sauce
1/2 tablespoon Soy Sauce
1 tbsp. Mirin or cooking rice wine
1 tbsp. Oil (Sesame Oil, Vegetable oil or any on hand)
4 Garlic cloves, sliced
1/4 Onion, Chopped
1 tbsp. Fresh Ginger, chopped
1 tbsp Honey or 1 tbsp Sugar
Toasted sesame seeds
Green onion

1/2 tbsp Vegetable oil (or any oil that you have, even coconut oil would work if you like the flavour)
Chicken drippings
1/4 cup water + 3 tbsp.
1 teaspoon Rice flour or cornstarch
Soy sauce to taste

Equipment needed
Grill or a grill pan
Skewers (preferably bamboo, but metal works fine, too)

How To
In a large bowl combine all the ingredients for the marinade. Mix it well.

Remove with the sharp knife all the excess fat from the chicken breast or take the skin off when if there is skin. Cut the chicken into equal smaller cubes.

Place the chicken into the marinade and mix it all together to coat the chicken well.

Allow the chicken to marinate for about 15 minutes or up to 30 minutes – make sure to refrigerate if you are going to marinate the chicken more than 15 minutes.

Slice the onion and pepper, any on hand, in more square bite size pieces- I used green because I love green peppers over any other, however, you may use different colors or all of them together for different flavor and presentation.

If you are using bamboo skewers then soak them in water for 10 minutes before using them, that way they won’t burn as easily.

I assemble mine by thread pepper, onion, marinated chicken and so on until I reach the top. You can use more or less, depending on how you like them. If you overcrowd the skewer then it would take longer to cook evenly.

Heat gas or charcoal grill, or a grill pan with a bit of oil, if you are using a grill pan, then place the skewers to cook.

Cook on medium temperature if you are using the stovetop. Cook for about 5 to 6 minutes on each side, and keep turning them so they could cook on each side. Chicken cooks rather fast, so don’t over cook because the chicken could taste a bit dry. If there is no pink in a center, most likely chicken is cooked, however, if you want them a bit darker then leave them just to get a nice golden brown color. They are fantastic on the open flames with the perfect taste of savory, sweet and smokiness, but if you do not want to grill outside then just heat that grill pan indoor. One more idea comes to mind that if you don’t have skewers or a grill/grill pan you could most certainly just cook in a drizzle of oil in the regular pan for about 10 minutes. Comes really quickly together and it tastes just as good.

When the chicken is done, place on the plate and allow it to rest for a minute or two. Any juices that drain out you may use it for the sauce.

Before serving, sprinkle a bit of chopped green onion and toasted sesame seeds – and a drizzle of sauce if you wish to make one, but just soy sauce would work as well.

Heat the pan on a medium low temperature with chicken drippings and oil, then add 1/4 cup of water.

Season it with a bit of soy sauce to your taste, about 1/4 tablespoon or so.

In a small cup mix together 3 tbsp water and 1 teaspoon rice flour or cornstarch until smooth.

Using a whisk, mix in dissolved rice flour or cornstarch. When the sauce starts to get thick stir to combine it and then remove from the stove.

Drizzle the sauce over the chicken and pepper skewers before serving.

You do not have to do this, but it gives this amazing savory and smooth flavor. You can just drizzle with a bit of soy sauce before serving, but I feel like it tastes so much better with a bit of sauce.

You may add pineapple on the stick in between the chicken, onion, and pepper. It tastes amazing, but it’s okay if you do not like the idea or don’t have pineapple because it tastes great just like this too.

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

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