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This meal was a nice change of pace for us. I confess that I did not marinate the chicken and vegetables for 3 hours. I think it was more like 2 hours. The Teryaki flavor was subtle which we liked.
MENU:
Chicken Teriyaki Kebobs
Jasmine Rice Pilaf with Ginger and Green Onions
Stir-Fried Sugar Snap Peas and Cherry Tomatoes
RECIPES:
CHICKEN TERIYAKI KEBOBS
Makes about 4 kebobs
1 1/4 to 1 1/2 lbs. boneless, skinless chicken, cut into approximately 1 1/2-inch pieces
3 bell peppers, red, yellow, and green, one of each color, cut into 1 1/2-inch pieces
1 vidallia onion, halved, one half cut into 1 - 1 1/2-inch pieces (I only needed 1/2 of the onion. Feel free to use more if you like.)
Teriyaki sauce (Store bought or recipe below. I used Whole Foods Ginger Teryaki Sauce for convenience.)
Place cut up chicken, peppers, and onion in large glass or stainless steel container. Pour teriyaki sauce over all. Mix well. Cover and marinate about 3 hours in the refrigerator.
Thread on skewers and grill until chicken is cooked, about 15 minutes over medium heat (gas grill).
"Anyone who has ever eaten in a Japanese restaurant has no doubt seen the various teriyaki preparations. Although commercial teriyaki sauces are widely sold, it is easy to make youe own; it is essentially a sweetened soy sauce that is used as a glaze."
TERIYAKI SAUCE
3 Tbsp. soy sauce
3 Tbsp. honey
2 Tbsp. dry sherry
2 tsp. peeled, finely chopped gingerroot
2 tsp. olive oil
In a small bowl, combine all the sauce ingredients.
JASMINE RICE PILAF WITH GINGER AND GREEN ONIONS
1 cup Jasmine rice, rinsed
1/4 cup plus 1 Tbsp. chopped green onion, divided use
1 Tbsp. grated fresh ginger
2 Tbsp. chopped fresh flat leaf parsley, divided use
1 1/2 cup chicken stock
1/2 Tbsp. unsalted butter
Place all ingredients, except 1 Tbsp chopped green onion and 1 Tbsp. chopped parsley, in a saucepan. Bring to a boil. Cover, lower heat to low. Cook pilaf about 15 minutes. Remove from heat. Remove pot lid and place a paper towel over pan. Replace lid and let rice steam about 10 more minutes.
Just before serving add the reserved green onion and parsley, and fluff rice with a fork.
STIR-FRIED SUGAR SNAP PEAS AND CHERRY TOMATOES
Bon Appétit | April 1997
"This simple-to-make dish is a wonderful addition to any springtime supper."
Serves 2; can be doubled.
For this meal, I omitted the shallot and the vinegar, using just the olive oil and salt and pepper for seasoning. We thought it was very good and very pretty.
2 teaspoons olive oil
6 ounces sugar snap peas, stems and strings removed
10 small cherry tomatoes, stemmed
1 large shallot, thinly sliced
1 teaspoon white wine vinegar
Heat oil in heavy medium skillet over medium-high heat. Add peas, tomatoes and shallot. Stir-fry until peas are bright green and tomatoes are heated through, about 3 minutes.
Sprinkle with vinegar and toss to coat. Season with salt an pepper and serve.
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