During these hot summer months my favorite dinners are anything prepared on the grill. Quick, easy and light dinners and you don't have to heat up the house? Those are things that make every Mom happy and this meal is something the kids will like, too.
This is a twist on the Japanese classic Chicken Yakatori, which when translated literally means "grilled" (yaki) and "fowl" (tori), which refers to marinated pieces of chicken that are skewered and grilled. By brushing the skewers several times with a glaze of soy, mirin, sake and just a bit of sugar, you get a light but flavorful coating on the chicken and veggies, and the glaze helps keep the chicken moist and juicy.
We included mushrooms, green onions, and green peppers on our skewers but you could easily change this to use whatever ingredients you already have on hand. Chunks of regular yellow onion, red or yellow peppers or even slices of summer squash would taste great with the soy and mirin glaze.
The skewers tasted delicious served with steamed brown rice and a package of steamed edamame, which cook quickly in microwave packs and are the perfect finger foods for kids. Enjoy!!
1-1/2 lbs Boneless and Skinless Chicken Breasts, cut into 1-inch cubes
2 Green Peppers, deseeded and cut into chunks
8 Green Onions
16 oz Mushrooms, any variety such as Portabello or White Button
4 TB Mirin
4 TB Soy Sauce
4 TB Sake
1-1/2 tsp Sugar
Bamboo Skewers - about 12
Thread the cubes of chicken onto pre-soaked bamboo skewers, alternating with pieces of green onion, green pepper and mushrooms.
In a small bowl combine the mirin, soy sauce, sake and sugar and stir until the sugar is dissolved.
Heat a grill to medium-high heat and brush the skewers with the glaze. Place the skewers on the grill and cook for 1 minute then turn and apply a second layer of the glaze. Repeat this process until the chicken is cooked through and the juices run clear, about 6 - 8 minutes.