Teriyaki Chicken skewers

Tonight's menu

Teriyaki chicken skewers

Rice noodle and veggie stir fry
Wine pairing: Sauvignon Blanc OR Riesling

Teriyaki chicken skewers on a bed of veggie rice noodles

The teriyaki technique of cooking involves grilling food with a glaze of soy sauce, mirin and sugar. The meat is dipped in and brushed with the teriyaki sauce several times during cooking. Doing so gives an intense flavor to the food and a shiny lustrous coating of the caramelized sugar.

The fresh flavors of ginger-garlic  and the sweet acidity of mirin combine in the teriyaki sauce to perfectly flavor any grilled meat or fish. Mirin is a Japanese sweet rice wine that lends mild acidity and sweetness to a dish. If you cannot find mirin then increase the quantity of sugar and rice vinegar to 1/4 cup each.

Teriyaki sauce / marinade
Ingredients: (1 cup yield)
1/3 cup soy sauce
1/8 cup white or brown sugar
1/8 cup rice vinegar
1/4 cup mirin (or 1/8 cup each sugar and rice vinegar)
1/2 tsp red chili flakes (optional)
2 cloves garlic, minced
2 tsp fresh ginger root, minced
1 tbsp cornstarch dissolved in 1-2 tbsp water

1. Combine all the ingredients in a saucepan except corn starch. Stir the mixture over medium heat until the sugar dissolves and sauce starts to reach a simmer.
2. Add the corn starch mixture while stirring to avoid any lumps.
3. Reduce heat and simmer for 2-3 minutes, until slightly thickened.
4. If the sauce becomes too thick, add some boiling water.
5. Cool.

Teriyaki chicken skewers on a bed of veggie rice noodles

Teriyaki chicken
Ingredients: (serves 4)
8 boneless skinless chicken thighs
Salt and pepper (Salt is Optional)
6-8 tbsp Teriyaki marinade (Recipe above)

1. If you are using wooden skewers, soak them for 30 minutes before threading in the chicken.
2. Clean and dry the chicken thighs. Cut each into 4 pieces.
3. Season lightly with salt and pepper. Remember that the marinade is also salty.
4. Marinate these in the teriyaki marinade for 2 hours. 
5. Preheat the BBQ. 
6. Skewer the marinated chicken and reserve the leftover marinade for basting. 
7. Spray the chicken with some oil. Grill them on medium heat turning occasionally. Baste the chicken with the reserved marinade once or twice while cooking.
8. Grill for 12-15 minutes, till cooked through and evenly charred on all sides. Since the marinade has sugar, avoid cooking on high as the outside will char too much before the chicken cooks through.
9. Serve hot over veggies and rice noodles stir fry. 

Teriyaki chicken skewers on a bed of veggie rice noodles

Vegetable and rice noodles stir fry
Ingredients: (serves 6)
1 lb thick rice noodles
1 tbsp sesame oil
2 tbsp Canola oil
2-3 cloves garlic crushed
2 tbsp fresh grated ginger
1 red pepper cut in thin strips
1 large carrot julienne
1/2 small head green cabbage, finely shredded
1 bunch green onion, chopped fine
1/2 red onion thinly sliced
Soy sauce
Rice wine vinegar
Sriracha hot sauce

1. Cook noodles in a large pot of salted boiling water according to package directions. Drain and wash with cold water, drain again and toss in a tbsp of canola oil to ensure that the noodles do't stick together. Keep aside.
2. In a large wok take 1 tbsp Canola oil and add ginger, garlic and chilies  Fry for a minute till pink and add all the vegetables. Stir fry at high heat till render crisp. Transfer to a bowl.
3. Stir in the cooked noodles and toss to coat evenly with the sauteed veggies. Put back to heat and cook for a minute to heat through. Flavor with say sauce, rice vinegar and any hot sauce of your choice. 
4. Serve hot topped with teriyaki chicken skewers.