TERIYAKI CHICKEN-WING AND VEGETABLE SKEWERS
Food clings well to both single- or double-pronged bamboo or wooden skewers, so you can use either for this recipe. They must both be soaked in cool water for half an hour before grilling to avoid catching fire.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h
Number Of Ingredients 17
Steps:
- Soak 28 seven-inch bamboo skewers in water 30 minutes; drain. Meanwhile, combine soy sauce, mirin, sake, sugar, ginger, and garlic in a small saucepan. Bring to a boil over medium-high and cook, stirring occasionally, until reduced to 2/3 cup, 8 to 10 minutes. Stir in 1/4 teaspoon pepper; let cool.
- Thread each chicken wing onto a skewer. Thread 2 pieces each eggplant and scallion onto skewers. Thread 2 pieces each shiitake and scallion onto skewers. Thread shishitos 4 per skewer. Divide enokis into 12 equal bundles; wrap each in a piece of bacon, then thread 3 per skewer. Thread asparagus 5 per skewer. Lightly brush eggplant, shiitake, and asparagus skewers with oil.
- Preheat grill for direct-heat cooking (medium-high on a gas grill). Lightly brush grates with oil. Grill chicken skewers 5 minutes. Flip chicken and add eggplant and shiitake skewers; grill 5 minutes more. Flip chicken, eggplant, and shiitake skewers, and add shishito, bacon-wrapped enoki, and asparagus skewers; continue to grill until chicken is just cooked through, eggplant and shiitakes are tender, bacon is crisp and browned, and shishitos and asparagus are crisp-tender, 5 to 7 minutes more. In the last minute of cooking, brush chicken, eggplant, and shiitake skewers with soy mixture a few times while flipping repeatedly.
- Remove skewers from grill. Brush chicken, eggplant, and shiitake skewers with more soy mixture, then sprinkle with sesame seeds. Sprinkle shishito, enoki, and asparagus skewers with flaky salt. Serve, with lemon wedges on the side.
SHEET PAN CHICKEN TERIYAKI AND VEGETABLES
A meal that can be prepped, tossed onto a baking sheet and then thrown in the oven? That's a true weeknight savior. You can whip up the teriyaki sauce from scratch or, to save even more time, use your favorite bottled version.
Provided by Kelly Senyei
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil and grease with nonstick cooking spray.
- Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots lengthwise, then cut into 1-inch batons. Cut the broccoli into small florets.
- Transfer the chicken strips to a medium bowl, add the teriyaki sauce and a pinch each of salt and pepper and toss to combine.
- Combine the peppers, carrots, broccoli and sugar snap peas in a large bowl. Add the olive oil and a pinch each of salt and pepper and toss well to combine. Arrange the chicken and vegetables on the prepared baking sheet, spreading them into an even layer with as little overlap as possible.
- Bake until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes.
- Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve alongside rice or noodles, if desired.
- Whisk together the soy sauce, pineapple juice, brown sugar, garlic, ginger and 1/4 cup water in a medium saucepan. Cook over medium heat, whisking constantly, until the sugar has completely dissolved.
- Whisk together the cornstarch with 1 tablespoon water in a small bowl to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.
- Remove from the heat, pour into a small heatproof bowl and let cool. Use right away or refrigerate for up to 3 days.
CHICKEN TERIYAKI SKEWERS
Great served with rice as a main course or use as appys with dipping sauce. Soak the skewers while the chicken is marinading to save time. These go very quickly on an indoor grill but are equally as good done outdoors. Cooking time includes marinading time.
Provided by LAURIE
Categories Chicken Breast
Time 1h
Yield 6-12 serving(s)
Number Of Ingredients 9
Steps:
- Soak skewers in water for about 20 minutes. Preheat grill indoor or outdoor.
- Mix mashed garlic with salt.
- Whisk garlic with soy sauce, lemon juice, ginger, honey and vinegar.
- Pour into sealable plastic bag and add chicken tenders.
- Seal and marinate for 30 minutes.
- Shake bag to spread marinade to all parts of chicken tenders.
- Thread tenders on skewers.
- Grill for 10-15 minutes or until chicken is cooked through.
TERIYAKI SESAME CHICKEN SKEWERS
Steps:
- Soak bamboo skewers in water for 1 hour to keep from burning later.
- Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
- Preheat oven to 375 degrees F.
- Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving. Serve by sticking skewers straight out of the side of a cantaloupe half filled with melon balls, if desired.
Nutrition Facts : Calories 57 calorie, Fat 2 grams, SaturatedFat 0 grams, Carbohydrate 0 grams
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