Posted by: Bill & Gayle McCord | September 16, 2011

Weekend Recipe: Asian Chicken Skewers

As promised last week, here is the second Asian kebab/skewer recipe for your grill.  It is also delicious and light!

Soy-Mirin Chicken Skewers

Ingredients

  • 1/3 cup mirin (sweet rice wine)
  • 1/3 cup low-sodium soy sauce
  • 1 teaspoon dark sesame oil
  • 1 1/2 pounds 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
  • Cooking spray
  • 2 tablespoons sesame seeds, toasted
  • 3 cups hot cooked rice

Preparation

  • Combine first 3 ingredients in a large bowl; add chicken to bowl, and toss to coat. Let stand 15 minutes, turning chicken occasionally.
  • Prepare grill.
  • Remove chicken from bag, reserving marinade. Place marinade in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Thread chicken and bell peppers on 8 (12-inch) wooden skewers. Brush skewers with marinade. Place skewers on grill 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.
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