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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 463
  • Calories from fat: 17%
  • Fat: 8.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.9g
  • Protein: 44.9g
  • Carbohydrate: 44.5g
  • Fiber: 3.1g
  • Cholesterol: 108mg
  • Iron: 4.6mg
  • Sodium: 814mg
  • Calcium: 46mg

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

  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.
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