Teriyaki Chicken and Pepper Skewers

 

Teriyaki Chicken and Pepper Skewers

A delicious summer dish that gives you a pleasant explosion of flavors. My family goes crazy over this teriyaki chicken and I am sure that you will, too.
I have been making this dish for many, many years and we absolutely love it especially over warm rice, but noodles would work just fine as well.

Sometimes, I would use pork or beef as well, and it tastes just as good as made with chicken. Of course, you can use other vegetables or different color peppers. I usually make this during a busy weekday when kids either have work, soccer or band practice. I must say it is a perfect weeknight meal, plus you can totally prep this ahead of time and refrigerate for a couple of days.

Teriyaki Chicken and Pepper Skewers

Perfect balance of flavors. It is very delicious, super easy meal. 

Course Main Course
Cuisine Japanese
Prep Time 15 minutes
Cook Time 20 minutes
MARINATE 30 minutes
Total Time 30 minutes
Servings 4

Ingredients

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

MARINADE

  • 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

Garnish

  • Toasted sesame seeds
  • Green onion

Equipment needed

  • Grill or a grill pan
  • Skewers  preferably bamboo, but metal works fine, too

SAUCE:

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

Instructions

  1. In a large bowl combine all the ingredients for the marinade. Mix it well.
  2. 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.
  3. Place the chicken into the marinade and mix it all together to coat the chicken well.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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 overcook 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 indoors. 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.
  10. 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.
  11. 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.
  12. Heat the pan on a medium-low temperature with chicken drippings and oil, then add 1/4 cup of water.
  13. Season it with a bit of soy sauce to your taste, about 1/4 tablespoon or so.

SAUCE

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

  2. 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.
  3. Drizzle the sauce over the chicken and pepper skewers before serving.
  4. 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.

Recipe Notes

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.



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