Chicken Teriyaki With Snow Peas
|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|
|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.