Who doesn’t love Teriyaki Chicken?

another great recipe from Alex’s kitchen 

Yakitori Chicken (Homemade teriyaki chicken)

Ingredients

3-4 Boneless Chicken Breast

1-2 Bell Peppers (Depending on how much you like)

1 Onion (I used yellow and thought it worked, you can always use Pearl Onions too, as that’s what the original recipe called for…)

For Marinade:

3/4 C Soy Sauce (I ALWAYS use less sodium version)

1/2 C Mirin (Sweet Rice Wine found in Asian section of market)

1/4 C Sugar

2 Tablespoons Rice Vinegar

2 teaspoons Minced Garlic (1-2 Cloves)

1 teaspoon asian sesame oil (hot or plain, depending on how you like it)

1/2 of minced shallot

1 teaspoon of Sriracha (hot garlic chili sauce. It’s my FAVORITE and I use it in everything!! You can always add more or less depending on your taste.)

To make marinade combine all ingredients in bowl and whisk together.

Rinse chicken under cold water and pat dry with paper towel. Cut into bite sized pieces (1 inch pieces).

Remove stem and seeds from pepper. Cut into bite-sized pieces

Cut onion into bite sized pieces

Place chicken, bell pepper, and onion in resealable bag (or in large bowl) and cover with marinade. If in bag, let are out and seal.

Let marinade 4 hours or more. The longer you marinade the better it tastes!

When ready to prepare, remove chicken, onion, and pepper. Pour marinade into saucepan. Heat until boiling and boil marinade for 1 minute. Remove from heat. Take 1-2 Tablespoons of corn starch and dissolve in a little water. Mix this into the cooked marinade to thicken… If it doesn’t thick enough, add a little more…

Take chicken, peppers, and onion and grill over direct medium heat. Cook for 8-10 minutes until chicken is cooked and veggies are done. Turn once during cook time and baste the trio with marinade half way through.

Serve with rice or Soba Noodles and enjoy!!