Chicken Teriyaki Skewers
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Chicken Teriyaki SkewersThis recipe makes more teriyaki sauce than you need. Refrigerate the extra for another time.
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Chicken Teriyaki Skewers
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 178178 cal |
| pro | 22 g22g pro |
| total fat | 5 g5g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 8 g8g carb |
| fibre | 1 g1g fibre |
| chol | 306 mg306mg chol |
| sodium | 963 mg963mg sodium |
| potassium | 268 mg268mg potassium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 3434 iron |
| vit A | 209209 vit A |
| vit C | 1515 vit C |
| folate | 155155 folate |
- Preparation time: 12 minutes
- Cook time : 18 minutes
- Total time : PT30M
This recipe makes more teriyaki sauce than you need. Refrigerate the extra for another time.
Ingredients
- 1 bunch green onions 1 bunch green onions
- 8 oz boneless skinless chicken thighs 8 oz boneless skinless chicken thighs
- 8 oz chicken livers 8 oz chicken livers or boneless skinless chicken thighs
- Quick Teriyaki Sauce:
- 1/2 cup soy sauce 1/2 cup soy sauce
- 1/3 cup mirin 1/3 cup mirin
- 2 tbsp granulated sugar 2 tbsp granulated sugar
- 2 tbsp sake , (optional)2 tbsp sake, (optional)
- 2 slices gingerroot 2 slices gingerroot
- 1 tbsp cornstarch 1 tbsp cornstarch
Preparation
Quick Teriyaki Sauce: In saucepan, bring soy sauce, mirin, sugar, sake (if using), ginger and 3/4 cup (175 mL) water to boil. Reduce heat and simmer until reduced to about 1 cup (250 mL), about 10 minutes.
Whisk 2 tbsp (30 mL) cold water with cornstarch; add to pan and cook, stirring, until thickened. Discard ginger. Let cool.
Meanwhile, cut onions into 1-1/2-inch (4 cm) pieces. Cut chicken thighs into bite-size pieces. Alternately thread chicken and half of the onions onto 4 greased or soaked wooden skewers. Repeat with livers and remaining onions.
Place skewers on greased grill over medium-high heat; close lid and grill, turning halfway through and brushing with about half of the teriyaki sauce, until juices run clear when chicken is pierced, about 8 minutes for thighs and 4 minutes for livers. Brush with more teriyaki sauce if desired.
Whisk 2 tbsp (30 mL) cold water with cornstarch; add to pan and cook, stirring, until thickened. Discard ginger. Let cool.
Meanwhile, cut onions into 1-1/2-inch (4 cm) pieces. Cut chicken thighs into bite-size pieces. Alternately thread chicken and half of the onions onto 4 greased or soaked wooden skewers. Repeat with livers and remaining onions.
Place skewers on greased grill over medium-high heat; close lid and grill, turning halfway through and brushing with about half of the teriyaki sauce, until juices run clear when chicken is pierced, about 8 minutes for thighs and 4 minutes for livers. Brush with more teriyaki sauce if desired.
Source : Canadian Living Magazine: June 2010
- Keywords : Dinner; Chicken; Green onions; Soy sauce; Ginger; Grill/Barbecue; 200 calories;
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