Yakitori Chicken

I love my dishes exploding with flavor. Asian dishes are perfect for experimenting and adding lots of different spices to make a lovely melody. This dish is sweet, spicy, crunchy and very satisfying! Traditional Yakitori Chicken is usually skewered and grilled. This technique would also be easy to do with this recipe, just marinate, skewer, and then grill.

Ingredients

1 pound of boneless chicken breast, cut into thin cubes

Cooked white rice

1 bunch of fresh green beans

1 cup of fresh bean sprouts

1/2 cup soy sauce

1 Tbs. brown sugar

1/4 cup coconut milk

1 Tbs. chili sauce

1 Tbs. sesame oil

1 Tbs. white wine vinegar

Just from 1/2 of a fresh lime

1 Tbs. fresh ginger

4 cloves of garlic chopped

1 small can of sliced water chestnuts

Directions

Cook rice and set aside. Wash green beans and set aside. Cut your chicken breasts and place in a large zip lock baggie. Add soy sauce, brown sugar, coconut milk, chili sauce, sesame oil, white wine vinegar, lime juice to the zip lock baggie. Mix the sauce all up with your chicken and refrigerate/marinate for 1 to 2 hours. In a large hot non stick skillet or wok heat 1 Tbs. of sesame oil. With tongs fish out your chicken chunks and fry in skillet, caramelizing the outside of your chicken. When chicken is cooked through take chicken out of pan, and set aside. Pour the left over sauce and cook until it is reduced by half. Add the chicken back to the pan with the sauce and add green beans and water chestnuts, cook all together for 2 to 3 minutes longer. Serve chicken mixture over white rice and top with bean sprouts. Serve hot. The sauce can be doubled if desired.

Enjoy!