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Chicken Yakitori Appetizer
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Serves 12 appetizers
|2 lbs. boneless, skinless chicken thighs, or breasts|
|1 scallions, ends trimmed and cut into 1" lengths|
|3 bell peppers, red, green, yellow, cored, seeded, and cut into 1-inch squares|
|14 bamboo skewers, 6-inch, softened about 1 hour in cold water|
|1 tablespoon canola or corn oil|
|1 cup soy sauce|
|1/2 cup sweetened rice wine|
|1/2 cup sake|
|3 tablespoons minced fresh ginger|
|3/4 teaspoon dried chili flakes|
- Mix the soy sauce, mirin, sake, ginger and chili flakes in a saucepan and bring to a boil. Reduce the heat to low and cook for five minutes. Allow to cool.
- Trim the chicken of any fat or gristle and cut into 1/2" cubes. Thread the chicken, scallions, and green peppers alternately onto the skewers, starting and ending with the green peppers. Place the skewered chicken in a flat pan Pour the warm marinade on top, cover with plastic wrap, and let the chicken and vegetables marinate for 1 hour in the refrigerator.
- Heat a heavy skillet or a grill, brush the surface with the oil and heat until very hot. Cook batches of the skewered chicken and vegetables over high heat about 3.5 to 4 minutes, until golden brown and firm to the touch on both sides, turning once. Baste the chicken and vegetables several times with the marinade as it cooks. Brush the pan or grill with more oil as needed.
- Remove the cooked meat and arrange on a serving platter
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