makes 16 skewers, serves 6 – 8
Get a jump on making this recipe early in the day. Marinate the chicken, cut up the vegetables, and make the teriyaki sauce in the morning. At dinner time, skewer and grill chicken and vegetables. Serve with basmati rice to complete the meal.
3 pounds of chicken tenders cut in 1-inch cubes
juice on 1 lemon
1/4 cup soy sauce
1 tablespoon ginger root, chopped
2 garlic cloves, chopped
teriyaki glaze and dipping sauce —
1 cup water
1/4 cup soy sauce
1/2 teaspoon ginger powder
1/4 teaspoon garlic powder
1 tablespoon honey
1 tablespoon brown sugar
1/4 cup water
2 teaspoons cornstarch
1 green pepper cut in 1 inch pieces
1 yellow pepper, cut in 1 inch pieces
1 red onion, cut in 1 inch pieces
In a large resealable bag, add the chicken and marinade ingredients. Seal and squish the bag to combine the mariande with the chicken. Let marinate for an hour at room temperature or up to 6 hours in the refrigerator.
In a small saucepan over medium high heat, combine the 1 cup water, soy sauce, ginger and garlic powders, honey, and brown sugar. Bring to a boil and cook for 2 – 3 minutes. In a separate small bowl, combine the 1/4 cup water and cornstarch. Add the cornstarch mixture to the saucepan and continue to cook for 3 – 5 minutes or until slightly thickened. Remove from heat and set aside.
Heat grill or grill pan to medium high. Remove chicken from marinade (discard marinade) and skewer alternately with the peppers and onions. Grill for about 3 – 5 minutes per side basting with 1/2 of the teriyaki glaze during the final minutes of cooking. The chicken should be just cooked through and the vegetables slightly charred. Remove the skewers from the grill and serve with the remaining teriyaki dipping sauce.