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Chicken and Vegetable Yakitori



You know I am a fan of Asian food and now that Laura Russell has come out with her new book The Gluten Free Asian Kitchen, my recipes are going to get even more varied and creative.   I am currently writing holiday recipes for my favorite Asian sauce company, San-J, and when this recipe came into my inbox I wasn’t sure I could handle any more soy sauce in my diet.  But it looked so good I had to make it!

The picture here is from Laura’s cookbook.  I didn’t have skewers so we ate the chicken over rice in a bowl.  And FYI – I used San-J Teriyaki Sauce.

Chicken and Vegetable Yakitori

serves 4 as a main dish, 6 as an appetizer

11/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
6 green onions, white parts only, cut into 1/2-inch lengths
1 green bell pepper, cut into 
1-inch dice
1
/4 pound cremini mushrooms, wiped clean, halved or quartered if large
2 tablespoons vegetable oil, plus more for oiling the grill
1
/2 teaspoon salt
1
/4 teaspoon freshly ground black pepper
3
/4 cup store-bought GF or homemade teriyaki sauce, divided
1 teaspoon grated orange zest (from 1 orange)
12 small bamboo skewers, soaked in water for 15 minutes, or use metal skewers

Thread the chicken, green onion, green pepper, and mushrooms onto the  prepared skewers, alternating the chicken and vegetables. Leave a bit of space between each piece to encourage even cooking. Transfer the threaded skewers to a plate. Brush the oil over the chicken and vegetables and then sprinkle with the salt and pepper.

Preheat the grill to medium. Put about 1/3 cup of the teriyaki sauce in a small bowl for basting. Mix the orange zest with the remaining teriyaki sauce to use as a dipping sauce. Oil the grill racks to keep the chicken from sticking. Grill the skewers, turning occasionally and basting with the reserved teriyaki sauce, until browned and cooked through, about 12 minutes. Serve with the teriyaki-orange dipping sauce.

variations Skewer 11/2 pounds large shrimp, cubes of steak, or chicken breast instead of the chicken thighs. And try zucchini, asparagus, or cherry tomatoes instead of the mushrooms, peppers, or onions. You can also choose just one of the vegetables for the skewers instead of all three.

 

heads up

If you choose to make your own teriyaki sauce for this recipe, you can prepare it up to 2 weeks ahead.

Click here for Laura’s Home Made Teriyaki Recipe

“Reprinted with permission from The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More. Copyright © 2011 by Laura B. Russell. Published by Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group, Berkeley, CA. Photo Credit: Leo Gong.”

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