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Chicken Skewers with Soy-Mirin Marinade

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 2 skewers and 3/4 cup rice)
Isaac enjoys Japanese-style grilled specialties like these chicken skewers with soy-mirin marinade. The marinade would also pair nicely with salmon. Serve with sautéed snow peas.

Ingredients

  • 1/3 cup mirin (sweet rice wine)
  • 1/3 cup low-sodium soy sauce
  • 1 teaspoon dark sesame oil
  • 1 1/2 pounds skinless, boneless chicken breast halves, cut lengthwise into 1-inch strips
  • 1 large red bell pepper, cut into 8 pieces
  • 1 large green bell pepper, cut into 8 pieces
  • Cooking spray
  • 2 tablespoons sesame seeds, toasted
  • 3 cups hot cooked rice

Nutrition Information

  • calories 463
  • caloriesfromfat 17 %
  • fat 8.5 g
  • satfat 1.8 g
  • monofat 2.4 g
  • polyfat 1.9 g
  • protein 44.9 g
  • carbohydrate 44.5 g
  • fiber 3.1 g
  • cholesterol 108 mg
  • iron 4.6 mg
  • sodium 814 mg
  • calcium 46 mg

How to Make It

  1. Combine first 3 ingredients in a large bowl; add chicken to bowl, and toss to coat. Let stand 15 minutes, turning chicken occasionally.

  2. Prepare grill.

  3. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Thread chicken and bell peppers on 8 (12-inch) wooden skewers. Brush skewers with marinade. Place skewers on grill rack coated with cooking spray. Grill 4 minutes on each side or until done, brushing occasionally with remaining marinade. Remove from grill; sprinkle with sesame seeds. Serve with rice.