Chicken And Shiitaki Yakitori (Japanese Grilled Chicken Skewers) -

Serves 2
Published in: The Bergen Record


1 Vegetable oil spray
4 tablespoons low-sodium soy sauce
4 tablespoons rice vinegar
4 tablespoons sugar
3/4 pounds boneless -- skinless chicken breast, cut into 1-inch cubes
1/4 pounds shiitaki mushrooms (about 8 mushrooms)
1 red bell pepper -- cut into 2-inch pieces
4 skewers

Heat a stove-top grill on high. Spray with vegetable oil spray. Mix soy
sauce, rice vinegar and sugar in a small saucepan. Add chicken, mushrooms
and peppers and marinate for 5 minutes while rice is started. Reserving
sauce, place chicken, mushroom and red pepper on skewers, alternating
until the skewers are full. Leave at least 1/4-inch space between
ingredients. Place on stove-top grill and cook for 5 minutes turn and
cook for 5 more minutes. Bring reserved sauce to a boil and cook for 3
minutes. Serve skewers over Sesame Rice and drizzle sauce on top.



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