Chicken Skewers with Soy-Mirin Marinade

Photo: Randy Mayor; Styling: Leigh Ann Ross
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.

Yield:

4 servings (serving size: 2 skewers and 3/4 cup rice)

Recipe from

Nutritional 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

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

Preparation

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

Prepare grill.

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.

Note:

Michael Pollan,

June 2007