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Preparation Time: 15 minutes
Cooking time: 15 minutes
Serves: 6
If served as six portions, provides 332 cals, 14g fat (of which 3g saturates), 11g sugar and 1.3g salt per portion.
Ingredients
- ½ cup mirin (sweet rice wine)
- ½ cup sake
- ½ cup soy sauce
- 1 tbsp sugar
- 2 large sweet red peppers, cut into 2in pieces
- 2lb (32oz) boneless skinless chicken thighs, cut into 1½in pieces
- 1 bunch green onions
Method
1. In a small saucepan, combine the first 4 ingredients. Bring to a boil over medium - high heat. Remove from heat; set aside half the mixture for serving.
2. Thread peppers onto 2 metal or soaked wooden skewers. Thread chicken onto 6 metal or soaked wooden skewers. Grill chicken, covered, over medium heat until meat is cooked through, 10 - 12 minutes, turning occasionally and basting frequently with soy sauce mixture during the last 3 minutes. Grill peppers, covered, until tender, 4 - 5 minutes, turning occasionally. Grill onions, covered, until lightly charred, 1 - 2 minutes, turning occasionally. Serve chicken and vegetables with reserved sauce for dipping.
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