Homemade Chicken & Vegetable Yakitori
Grilled chicken, peppers and asparagus skewers, served with steamed rice – a tasty, balanced and complete meal.
55 minutesDifficulty:Medium
Ingredients
Ingredients
- 100 gChicken Breast, diced
- 50 gGreen Bell Pepper, diced
- 50 gRed Bell Pepper, diced
- 50 gYellow Bell Pepper, diced
- 50 gAsparagus, sliced
Yakitori Marinade Ingredients
- 1 cupSoy Sauce
- 0.5 cupSake or Rice Wine
- 1 cupMirin
- 1 tbspSugar
- 3 ClovesGarlic, crushed
- 1Ginger, small piece, crushed
Tips: For juicier yakitori, use chicken thigh instead of breast.
Steps
1) Mix the ingredients for the yakitori marinade in a bowl.
2) Cut the chicken breast into 2cm sized cubes or chunks. Marinate the chicken breast and vegetables for at least 4 hours in the fridge, or leave overnight for best results. Soak a handful of bamboo skewers in water overnight to prevent them from burning while on the grill.
3) To preheat the microwave oven for grilling, press DOUBLE GRILL/GRILL twice to select Grill 1 (High). Press START/SET. Turn the dial to set the cooking time at 10 minutes. Make the yakitori, alternating chicken and vegetables so they can be evenly cooked.
4) Put the skewers in the preheated microwave oven and reset the cooking time to 15 minutes, grill the chicken breast until caramelised. Brush more of the marinate on the yakitori and continue grilling for another 5 minutes (you may need to adjust the time on the microwave oven). Serve with steamed rice.
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