Asian Chicken Skewers: Difference between revisions
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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. | 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. | ||
[[Category:Entrees]] | |||
Latest revision as of 18:41, 16 July 2026
- 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.