You are here

Chicken Teriyaki With Snow Peas

Kebab.King's picture
  Teriyaki brushing sauce 1⁄2 Cup (8 tbs)
  Sake/Dry white wine 3⁄4 Cup (12 tbs)
  Soy sauce 3⁄4 Cup (12 tbs)
  Chicken stock 3⁄4 Cup (12 tbs), divided
  Garlic 2 Clove (10 gm), minced
  Sugar 2 Teaspoon
  Cornstarch 1 Tablespoon, mixed
  Chicken stock 3 Tablespoon
  Chicken breasts 2 Small, boned, skin discarded, each breast cut in half, then sliced lengthwise into 3 strips
  Snow peas 24 , trimmed
  Water chestnuts 12 , drained
  Canola oil 1 Tablespoon, for brushing skewers and grid

Combine all sauce ingredients, except cornstarch and 3 tablespoons of the chicken stock, in a saucepan.
Bring sauce to a boil over medium heat.
Using a whisk, mix cornstarch with cooled remaining chicken stock and add to saucepan.
Reduce heat to a simmer and continue cooking for 2 to 3 minutes.
Sauce will thicken slighdy.
Brush chicken on both sides with sauce.
Thread each skewer with a snow pea followed by a chicken strip and then another snow pea.
Top each skewer with a water chestnut.
Preheat the grill.
If using a hibachi, grill kabobs for about 1 1/2 minutes on each side or until cooked, brushing with sauce as you turn skewers.
If using a grill, set skewers on grid over ashen coals and grill until chicken is cooked through, turning once.

Recipe Summary

Cook Time: 
15 Minutes

Rate It

Your rating: None
Average: 4 (16 votes)
Chicken Teriyaki With Snow Peas Recipe