Description
You can make these for a crowd or just for a couple. They don’t need to be served hot, in fact, we prefer them at room temperature.
Ingredients
Scale
For the Marinade
- 1 lb skinless/boneless chicken breasts, cut into long think strips
- 1/4 Mirin
- 1/4 low sodium soy sauce (I always use low sodium but you can use regular too)
- 3 TBS brown sugar
- 1 minced garlic clove
- 1 TBS fresh grated ginger
- 1/2 teaspoon red pepper flakes
- Black and white sesame seeds (optional)
For the Sauce (this sauce is very spicy; to cut down on spice, omit the red pepper flakes)
- 1/4 Mirin
- 1/4 low sodium soy sauce
- 3 TBS brown sugar
- 1 minced garlic clove
- 1 TBS fresh grated ginger
- 1/2 teaspoon red pepper flakes
For the Cucumber Salad
- 1 large English cucumber
- 1/4 cup rice wine vinegar
- 1 TBS granulated sugar
- Black and white sesame seeds (optional)
Instructions
For the Chicken
- Mix together the Mirin, soy, brown sugar, garlic, ginger and red pepper flakes.
- Pour the mixture into a large zip top bag and add chicken.
- Marinate the chicken in the sauce, in the refrigerator for not more than 1 hour.
- While the chicken is marinating, soak 10-12 long wooden skewers in water. (If you are using metal skewers, omit this step.)
- Thread the chicken strips on to the skewers. (HINT: Pat dry the skewers and then spray with non-stick cooking spray so they don’t stick to the skewer after cooking.)
- Grill the chicken skewers until they are cooked. You are looking for a nice char due to the sugars in the marinade.
For the Sauce
- Mix together the Mirin, soy, brown sugar, garlic, ginger and red pepper flakes in a small stove top pot.
- Bring to a boil and reduce the heat. Cook for about 10 minutes until it reduces.
For the Cucumber Salad
- Using a mandolin or a sharp knife, cut the cucumber vertically into long thin strips.
- Add vinegar and sugar to a bowl and stir until the sugar dissolves (this may take a few minutes).
- Toss cucumbers and dressing together.
- Sprinkle with black and white sesame seeds
- Prep Time: 1 1/2 hours
- Cook Time: 10 minutes