Chicken Teryiaki Brochettes
ready in 50 min.
- ½ cup soy sauce
- ½ cup water
- 4 tablespoons Mirin
- 3 teaspoons freshly grated ginger (grated)
- 2 cloves garlic (minced)
- 6 tablespoons sugar
- ¾ teaspoon Corn starch
- 4 boneless, skinless Chicken breasts (cut into 1 inch pieces)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 3 cups button Mushrooms
- caesar salad
Preheat grill and if using bamboo skewers, soak them in water.
In a small sauce pan, whisk to combine the soy sauce, water, mirin, ginger, garlic, sugar and cornstarch over medium heat. Simmer, whisking often, until the sauce has thickened and reduced. Remove from heat and set aside.
Season the chicken pieces with salt and pepper; thread them onto the skewers. Brush all sides of the kebabs with the teriyaki sauce and grill. Repeat the same process for the button mushrooms. As you rotate the kebabs while cooking, you may brush additional sauce as desired.
Serve individual skewers over prepared Caesar salad.