Assignment #2: Chicken Skewers with Soy Mirin Marinade
Makes: 4 servings (serving size: 2 skewers and 3/4 c rice)
1/3 c mirin (sweet rice wine) - substitute sake or white wine
1/3 c low-sodium soy sauce
1 t dark sesame oil
1 1/2 lb skinless, boneless chicken breast halves, cut lengthwise into 1-inch strips
1 large red bell pepper, cut into 8 pieces
1 large green bell pepper, cut into 8 pieces
2 T sesame seeds, toasted
2 c hot cooked rice
1. Combine first 3 ingredients in a large bowl; add chicken to bowl, and toss to coat. Let stand for 15 minutes, turning chicken occasionally.
2. Prepare grill.
3. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan; bring to a boil. Cook until reduced to 1/4c (or 5 minutes). Thread chicken and peppers on 8 (12-inch) skewers. Brush skewers with marinade. Place skewers on frill rack coated with cooking spray. Grill 4 minutes on each side or until done, brushing occasionally with remaining marinade. Remove from grill; sprinkle with sesame seeds. Serve with rice.
Even though I made them I did hire out the grilling chefs for the actual grilling part. Ty did catch the grill on fire and forgot to spray the non-stick spray, but I'm not a fan of grilling so I'm grateful that he and my dad are!
Grilling the skewers!
It kinda looks like only one person was actually working here. haha I'm kidding! I know you helped too dad!
Let's see what did I do differently. Oh I added onions because a certain someone doesn't eat any other veggies. Ty taught me how to toast my own seseme seeds (he learned from YouTube the other day when we made sushi) and oh I did have to run out and buy skewers because we were out of them.
I served these with white rice and I think the only thing I'd do differently next time is marinate longer or make more marinade so I could use more of it while they are grilling. Otherwise, everyone loved this dish! Thanks Sarah!! Everyone here is very thankful for you!