The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More
Featured Recipe: Chicken and Vegetable YakitoriServes:4 as a main dish, 6 as an appetizerIngredients11/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes6 green onions, white parts only, cut into 1/2-inch lengths1 green bell pepper, cut into 1-inch dice1/4 pound cremini mushrooms, wiped clean, halved or quartered if large2 tablespoons vegetable oil, plus more for oiling the grill1/2 teaspoon salt1/4 teaspoon freshly ground black pepper3/4 cup store-bought GF (gluten-free) or homemade teriyaki sauce (page 26), divided1 teaspoon grated orange zest (from 1 orange)12 small bamboo skewers, soaked in water for 15 minutes, or use metal skewersInstructionsThread the chicken, green onion, green pepper, and mushrooms onto the prepared skewers, alternating the chicken and vegetables. Leave a bit of space between each piece to encourage even cooking. Transfer the threaded skewers to a plate. Brush the oil over the chicken and vegetables and then sprinkle with the salt and pepper.Preheat the grill to medium. Put about 1/3 cup of the teriyaki sauce in a small bowl for basting. Mix the orange zest with the remaining teriyaki sauce to use as a dipping sauce. Oil the grill racks to keep the chicken from sticking. Grill the skewers, turning occasionally and basting with the reserved teriyaki sauce, until browned and cooked through, about 12 minutes. Serve with the teriyaki-orange dipping sauce.Variations:Skewer 11/2 pounds large shrimp, cubes of steak, or chicken breast instead of the chicken thighs. And try zucchini, asparagus, or cherry tomatoes instead of the mushrooms, peppers, or onions. You can also choose just one of the vegetables for the skewers instead of all three.Heads up:If you choose to make your own teriyaki sauce (page 26) for this recipe, you can prepare it up to 2 weeks ahead.Featured Recipe: Teriyaki SauceMakes:about 3/4 cupIngredients1/2 cup mirin1/4 cup soy sauce or tamari GF2 tablespoons honey2 thin slices unpeeled fresh ginger1 clove garlic, smashedPinch of red pepper flakesInstructionsIn a small saucepan, combine the mirin, soy sauce, honey, ginger, garlic, and red pepper flakes. Bring to a boil. Lower the heat and simmer until thickened, about 10 minutes. Remove the ginger and garlic. The sauce will keep, covered, in the refrigerator for about 2 weeks.