Teriyaki chicken skewers

Teriyaki chicken skewers

16 ratings

Sabine, mother and dedicated cook


„These juicy skewers are made ​​super-fast and are perfect as an appetizer!“

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-3+
400 g
chicken breast
100 g
green asparagus
1
bell pepper (red)
1
spring onion
50 g
peanuts
400 ml
orange juice
100 ml
soy sauce
50 ml
mirin
1 stalk
lemon grass
3 cloves
garlic
1
chili pepper
3 tbsp
brown sugar
olive oil for frying
Romaine lettuce to serve
Metric
Imperial
  • 400 g chicken breast
  • 100 g green asparagus
  • 1  bell pepper (red)
  • 1  spring onion
  • 50 g peanuts
  • 400 ml orange juice
  • 100 ml soy sauce
  • 50 ml mirin
  • 1 stalk lemon grass
  • 3 cloves garlic
  • 1  chili pepper
  • 3 tbsp brown sugar
  • olive oil for frying
  • Romaine lettuce to serve

Utensils

  • grill
  • resealable freezer bag (optional)
  • wooden skewers
  • barbecue tongs
  • cooking spoon
  • cutting board
  • small sauce pan
  • knife

Enjoy with

Riesling Kabinett, sweet
The balanced sweetness and acidity of this Mosel wine make it a perfect companion for this light, summery dish. The fruity flavors develop best at a drinking temperature of 9 – 11°C (48 – 52°F).

Nutrition per serving

Cal
357
Protein
31g
Fat
8g
Carb
32g

Step 1/7

Preheat the grill. Cut chicken breast into bite-sized pieces.
  • 400 chicken breast
  • grill
  • cutting board
  • knife

Preheat the grill. Cut chicken breast into bite-sized pieces.

Step 2/7

Finely mince garlic cloves. Remove the seeds from chili pepper and finely chop. Cut red bell pepper and green asparagus into bite-sized pieces.
  • 3 cloves garlic
  • 1 chili pepper
  • 100 green asparagus
  • 1 bell pepper
  • cutting board
  • knife

Finely mince garlic cloves. Remove the seeds from chili pepper and finely chop. Cut red bell pepper and green asparagus into bite-sized pieces.

Step 3/7

For the marinade, roast minced garlic in some olive oil. Add soy sauce, mirin, lemon grass, brown sugar, diced chili pepper, and orange juice. Allow the sauce to reduce for approx. 8 – 10 min. on medium to high heat. Then allow to cool for 10 – 15 min.
  • 400 ml orange juice
  • 100 ml soy sauce
  • 50 ml mirin
  • 1 stick lemon grass
  • 3 tbsp brown sugar
  • olive oil for frying
  • cooking spoon
  • small sauce pan

For the marinade, roast minced garlic in some olive oil. Add soy sauce, mirin, lemon grass, brown sugar, diced chili pepper, and orange juice. Allow the sauce to reduce for approx. 8 – 10 min. on medium to high heat. Then allow to cool for 10 – 15 min.

Step 4/7

Marinate chicken breast, bell pepper, and asparagus in the Teriyaki sauce and chill for approx. 30 – 40 min.
  • resealable freezer bag

Marinate chicken breast, bell pepper, and asparagus in the Teriyaki sauce and chill for approx. 30 – 40 min.

Step 5/7

Alternating, thread chicken breast, pepper, and asparagus onto skewers.
  • wooden skewers

Alternating, thread chicken breast, pepper, and asparagus onto skewers.

Step 6/7

Coarsely chop peanuts and cut spring onion into fine rings.
  • 1 spring onion
  • 50 peanuts
  • cutting board
  • knife

Coarsely chop peanuts and cut spring onion into fine rings.

Step 7/7

Grill skewers on all sides (approx. 6 – 8 min.) and place each one on a salad leave. Sprinkle spring onion and peanuts on top before serving.
  • Romaine lettuce to serve
  • grill
  • barbecue tongs

Grill skewers on all sides (approx. 6 – 8 min.) and place each one on a salad leave. Sprinkle spring onion and peanuts on top before serving.