Chicken Teriyaki With Snow Peas Recipe
Ingredients
| TERIYAKI BRUSHING SAUCE | ||
| 3/ 4 cups sake or dry white wine | ||
| Soy sauce | 3/4 Cup (16 tbs) | |
| Chicken stock | 3/ 4 Cup (16 tbs), divided | |
| Garlic | 2 Clove (5gm), minced | |
| Sugar | 2 Teaspoon | |
| 1 tablespoon cornstarch mixedwith | ||
| 3 tablespoons of the chicken stock | ||
| 12 short bamboo skewers | ||
| 2 small chicken breasts, boned,skin discarded,each breast cut in half, then sliced lengthwise into 3 strips | ||
| Snow peas | 24 , trimmed | |
| Water chestnuts | 12 , drained | |
| Canola oil, for brushing skewers and grid | ||
Directions
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.
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.
Chef
