These soy-glazed chicken skewers are so good both as an appetizer or served as an entree with steamed rice and Sesame-Miso Green Beans. Try these skewers made with shrimp and mushrooms too. Makes 4 servings.
1 ½ lbs chicken thighs, boneless and skinless, cut into 1 inch pieces
12 (8 inch) wood or bamboo skewers, soaked in water for 15 minutes
1 large yellow onion, cut into 1 inch dice
2 large green bell peppers, cut into 1 inch dice
2 tablespoons canola oil 1 lemon, cut into wedges
togarashi for garnishing
1 ½ tablespoons fresh ginger, grated
3 cloves garlic, minced
1/3 cup tamari soy sauce
3 tablespoons mirin
2 tablespoons dark soy sauce
2 tablespoons sake
1 ½ tablespoons sugar
To marinate the chicken, whisk together the ginger, garlic, tamari, mirin, soy sauce, sake and sugar in a large bowl and mix well until the sugar dissolves.