Teriyaki Chicken Skewers

TERIYAKI CHICKEN SKEWERS 
Printable Recipe

• 2 pounds boneless, skinless chicken thighs or chicken breasts
• 1/2 cup soy sauce 
• 1/3 cup packed brown sugar
• 1/2 tablespoon sesame oil
• 3 cloves garlic, minced
• 1/2 cup thinly sliced green onions
• 1 tablespoon toasted sesame seeds

  

1. Cut each chicken thigh into 4 pieces or strips about 1 inch thick. Thread chicken onto 6-inch wooden skewers, folding thinner pieces, off necessary. 

2. Place skewers in Crock-Pot slow cooker, layering as flat as possible.  (I had to trim about a inch off the skewers to fit flat in the Crock-Pot so do that before you skewer them). Also remember to check out Products I love to find out about easy clean up slow cooker bags.

3. Whisk together soy sauce, brown sugar, oil, & minced garlic in a small bowl. 
Reserve 1/3 cup sauce; set aside. 

4. Pour remaining sauce over chicken. Cover; cook on LOW 2 hours. 

Turn skewers over & cook 1 hour longer. 

 5. Transfer skewers to serving platter. Discard cooked liquid. Spoon on reserved sauce & sprinkle with sliced green onions & sesame seeds, if desired.

STORY BEHIND THE DISH

I came across this dish years ago at a teacher pot luck, someone brought their Crock-Pot full of teriyaki chicken on sticks, but I thought they just used the Crock-pot to keep them warm, nope, she said that is how she cooked them. Believe me, I was shocked too, skewers? In the Crock-Pot? Yes! They are good too! I modified the dish & made my own teriyaki sauce, but you could always use a store bought teriyaki glaze sauce, I would use one cup of Kikkoman, purple label.

MODIFICATIONS/Whole30

  For Whole30 & Paleo remove sugar & use coconut aminos in place of soy sauce. This is a pretty straight forward & easy recipe to follow, but if you don't own a Crock-Pot, or don't have 3 hours to spare, just use the sauce as a marinade for at least an hour & BBQ the skewers. I like to place them each on an oven top grill to give them markings & crisp them up after I take them out of the Crock-Pot. You can add a peanut sauce to dip, serve them on a bed of rice or they pair well with my Veggie Stir-Fry or Chinese Chicken Salad. Don't forget, you can always substitute soy sauce for gluten free soy sauce & in this dish don't add the wontons to make it gluten free!

Chile-Lime Beef Skewers

CHILE-LIME BEEF SKEWERS 

Printable Recipe

• Skirt Steak, 8-10 oz 
• 1/4 cup fresh lime juice 
• 3 tablespoons canola oil or coconut oil
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon ginger, fresh or ground 
• 1/4 medium onion, minced 
• 1 serrano chile, seeded & minced 
• 1 teaspoon sugar 
• 2 tablespoons fresh cilantro, minced 
• 1 tablespoon fresh mint, minced
• 2 tablespoons scallions, minced 
• 4-6 bamboo skewers

Prep Marinade 

 1. Soak bamboo skewers in water for 10-20 minutes. Meanwhile, mince onion, chile, cilantro, mint, & scallions finely. 

2. In a small bowl, combine the lime juice, 2 tablespoons oil, soy sauce, ginger, onion, chile, sugar, & 2 tablespoons water.

 3. Cut the steak crosswise into 1 inch segments & then cut the segments in 2 inch pieces. 

 4. Place the steak in a medium bowl. Stir the lime-soy sauce mixture & then add 3 tablespoons over the steak, set the sauce aside. Pour the remaining 1 tablespoon of oil over the steak & mix until the steak is well coated. Let marinate for 15-20 minutes. 

 5. With the remaining sauce add cilantro, mint, & 1 tablespoon scallions, mix well. 

Cook Skewers 

6. While the meat is marinating, prep the grill to medium-high heat. When meat is ready, thread 2-3 pieces of meat onto each skewer. Sprinkle with salt & pepper. 

 7. Place the skewers on the grill & cook as desired, about 3 minutes on each side for rare.

 Plate Finished Product 

8. Top with scallions & serve right away. Suggested sides are rice, lime sauce, and lime wedge. 

STORY BEHIND THE DISH

I have used many different Asian fusion marinades & this mix of Asian & Mexican spices makes for a great party dish or week night meal. It is simple & delicious.   

MODIFICATIONS/WHOLE30

Feel free to add or subtract any herbs from this dish. Personally I don't like a lot of heat so I always remove the seeds from the chile & only use half a chile or one small chile. For Whole30 or paleo use coconut oil or avocado oil in place of canola oil and use coconut amino in place of soy sauce. Remove the sugar. If you want more spice leave seeds in or add some cayenne pepper to the mix. You can substitute the onions for shallots or the scallions for green onions, they all work well. I also added a little Thai peanut sauce to the plate. 

Asian Flank Steak

ASIAN FLANK STEAK 

Flank Steak

• 1-2 lbs. flank steak 
• 1/2 cup soy sauce 
• 1/3 cup packed brown sugar
• 1/2 cup scallions, sliced 
• 1 tablespoon sesame oil 
• 2 garlic cloves, minced
• 1 teaspoon ginger root, minced 
• 1/2 teaspoon red pepper flakes 

MARINADE FLANK STEAK

1. Put soy sauce, brown sugar, scallions, sesame oil, garlic, ginger, & red pepper flakes in a gallon Ziplock bag & shake well. Place flank steak in marinade & refrigerate for 4-24 hours or place in the freezer to cook another time. 

COOKING FLANK STEAK 

2. Cook flank steak on a grill, medium heat, about 4-5 minutes on each side or longer for well done. When the steak is done cooking place on a plate and cover with foil for 2-3 minutes to allow juices to settle.

3. Slice flank steak against the grain. 

ASIAN NOODLES & BROWN RICE 

• 2-3 cups cooked Asian veggie noodles 
• 1-2 cups cooked brown rice 
• 1 cup cooked green beans 
• 1 red bell pepper, thinly slices  
• 1 small onion, thinly sliced 
• 1 garlic clove, minced 
• 1 tablespoon teriyaki sauce 
• 1 teaspoon soy sause 
• 1/2 teaspoon red pepper flakes 
• salt & pepper 

1. Slice onions & bell peppers thinly & mince garlic. Sauté onions, peppers, & garlic for 2-3 minutes in a pan with a tablespoon of cooking oil at medium heat. Add cooked green beans & cook for another 1-2 minutes. Add cooked noodles, teriyaki sauce, soy sauce, red pepper flakes, salt, & pepper & mix together all ingredients. 

PLATE FINISHED PRODUCT 

 2. Place noodle mixture at bottom of the plate, top with one cup brown rice, & slices of flank steak. 

STORY BEHIND THE DISH

Years ago my sister & I used to buy prepared dinners from a placed called Super Suppers in Fountain Valley. Since the location in our city closed, I have been trying to recreate one of our favorite meals, Asian Flake Steak. This recipe turned out very close to the original & is one of my favorites! 

MODIFICATIONS 

Any type of Asian sides, noodles, rice, veggies, or salad pair well with this flank steak.