Teriyaki chicken skewers and stir fry veggies

By Michael Bonacini
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SERVES
2

Ingredients

Chicken skewers

  • 6 – 8 boneless, skinless, trimmed chicken thighs
  • 2 cups store bough teriyaki sauce (low sodium)
  • 1/2 teaspoon of sesame seed oil
  • 1 clove of garlic, thinly sliced
  • 1/2 teaspoon fresh ginger, grated
  • 4 wood skewers/bamboo, soaked in water
  • Splash of vegetable oil
  • Splash rice vinegar

Jasmine rice

  • 1 cup jasmine rice
  • 1 1/4 cup water
  • Salt to taste

Stir fry veggies

  • 1 1/2 cup vegetables (broccoli, snap peas, green onions, sweet pepper, bean sprout, bok choy, asparagus. etc.)
  • 1 heaped teaspoon of cornstarch mixed into a 1/4 cup of water
  • Splash of vegetable oil

Directions

Chicken skewers

1. In a bowl, place the teriyaki sauce, sesame seed oil, garlic, ginger, rice vinegar

- Mix thoroughly and divide in half.

2. Next, take the trimmed chicken strips and dice into walnut size piece.

3. Place the pieces of chicken onto the skewer then into a small dish and cover with half the teriyaki marinade mixture.

4. Allow the chicken to marinade whilst preparing the rest of dinner. 

Jasmine rice

1. In a suitable size pot, place the water, add the rice and salt, bring to a gentle boil, turn down heat, cover with a lid and cook for 10 – 12 minutes.

2. Remove from the heat and let rest with a lid on for 10mins before serving. 

Stir fry veggies 

Note: You will need approximately 1 1/2 cups of your choice of vegetables, cleaned, pealed and cut into even sized stir fry pieces. If you use broccoli, carrots or any other firm vegetables, I recommend a quick blanch in boiling water for 30 secs before stir-frying. This gives/allows for a perfect cook on these delicious veggies. 

1. In a good size pan, over medium high heat add a splash of vegetable oil.

2. Once the oil is hot, drain the chicken skewers from the marinade and pan fry, turning the skewers on each side every 2 minutes to ensure even cooking.

3. Once the skewers are cooked, add a splash of additional oil and toss in 1 1/2 cups of veggies and sauté for 1 1/2 minutes.

4. Add the unused half of the teriyaki marinade and continue to cook for another 1 1/2 minutes.

5. To thicken the sauce a little, add a splash of the cornstarch and water mixture to slightly thicken and remove from heat, to the slightly thicken the teriyaki

6. Next, place the rice on a plate or serving platter and spoon over the stir-fried veggies, and then place the skewers on top of the veggies.

Garnish Options

You can garnish with coriander, mint, cashew nuts, or sesame seeds. 

Serve and enjoy! 

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