Asian Chicken Skewers: Difference between revisions
Created page with "*1 lb. boneless skinless chicken breasts *Onions, bell peppers, mushrooms *3/4 cup soy sauce *3/4 cup honey *1/2 cup water 1/4 cup pineapple juice *2 teaspoons minced garlic *..." |
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*3/4 cup honey | *3/4 cup honey | ||
*1/2 cup water | *1/2 cup water | ||
1/4 cup pineapple juice | *1/4 cup pineapple juice | ||
*2 teaspoons minced garlic | *2 teaspoons minced garlic | ||
*1 tablespoon grated ginger | *1 tablespoon grated ginger | ||
Latest revision as of 15:55, 22 April 2016
- 1 lb. boneless skinless chicken breasts
- Onions, bell peppers, mushrooms
- 3/4 cup soy sauce
- 3/4 cup honey
- 1/2 cup water
- 1/4 cup pineapple juice
- 2 teaspoons minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch
- cooked rice for serving
Cut the chicken and vegetables of your choice into 1 inch cubes and place in a large bowl or ziploc bag. Mix the soy sauce, honey, water, pineapple juice, garlic, and ginger and pour over the chicken and vegetables. Marinade for 4 hours or up to overnight. Place the chicken and vegetables on skewers and grill. Pour the remaining marinade into a saucepan and bring to a boil over low-medium heat, stirring regularly. Whisk in the cornstarch and continue to cook until thickened. Serve the chicken and vegetables over rice and top with sauce.