Chicken kabobs without the grill or skewers!

This recipe idea comes from Mary S. of Placentia, CA. Thanks Mary, I tried it and it was WONDERFUL! You don’t need a grill and you don’t need skewers! These are cooked in the oven at 425 degrees for 20 minutes.

First, wash and trim four boneless, skinless chicken breasts and pat dry. Cut them into kabob size chunks. I ended up with about 9 chunks per breast. You can either marinate them overnight or drizzle yakitori sauce over them as you prep them for the oven. Then take whatever vegetables you would usually use in your kabobs. Mary likes bell peppers, red onions, and mushrooms. Today, we had red, yellow, and orange bell peppers and sweet onions on hand, so I used them. I cut the vegetables in half length-wise (seeded the bell peppers), then cut them into thirds, which made for nice sized chunks.

foil lined pan with yakitori sauce drizzled on veggies

 

chicken chunks mixed with yakitori sauce

Pre-heat the oven to 425 degrees. Take two baking pans and line with heavy duty foil (guys will like this as it makes for easy clean-up, just toss the foil). I lightly sprayed the two pans with non-stick spray. Spread all your veggies into one pan and drizzle the yakitori sauce over them. In the other, place your marinated chicken and spread out evenly. If not marinated, drizzle sauce to cover and mix to coat well (that’s what I did tonight). Place both pans into the oven on the middle racks, one above the other to fit. Set your timer for 20 minutes, but check on them at 15 minutes. Remove from oven and serve with steamed rice or place into a bowl and enjoy!

veggies and chicken out of oven after 20 minutes

Chicken Bowl with Spicy Yakitori Sauce

Here is a meal idea for a quick dinner, about 30-35 minutes total time. First I get a pot of rice going in the rice cooker. Then I clean and trim 4 skinless, boneless, chicken breasts. Take each breast and cut 1/4″ slices across the grain with your knife at a 45 degree angle to the cutting board. Place into skillet with a couple of tablespoons of oil. Place chicken on stove over medium-high heat. As chicken cooks, start another pot with a steamer for vegetables and a half inch of water in the pan. Wash and trim your choice of veggies. I used carrots and broccoli since that is what was on hand. I like to use cabbage too but did not have any. Place trimmed veggies into steamer. Stir chicken until juices are absorbed and chicken starts to brown, about 15 minutes. Reduce heat to medium and pour spicy yakitori sauce over chicken to cover as desired. Stir until sauce starts to thicken onto chicken, 3-5 minutes. Remove from heat. By now rice and veggies will be done too! Place rice and veggies into bowl first, then add chicken and drizzle more sauce. I cut some green onions to garnish on top of rice bowl plus I like the additional flavor.

Chicken Yakitori Skewers

Here is a photo from Josh V. at Scott AFB, in Illinois. He made chicken yakitori with sliced bell peppers and steamed rice. It sure makes me hungry, how about you?

Here is what Josh wrote along with his photo. “The flavor of the chicken was seriously enhanced by your Yakitori Sauce, it was a welcomed change and flavor when compared to other sauces I have used recently. This meal, while basic, was loaded with flavor, nothing boring about it. Working on a few other ideas for the ‘Spicy’ version.

Thank you for the kind words. Obaachan Sauce Company really appreciates all input we receive from our customers. Enjoy!

 

Been A While

Sorry for not posting in a while. Took a little vacation to do some fishing. So nice to be out in nature and away from the crowds. If any of you out there have a recipe you’d like me to post, please send it in. Would love to hear from you! Stay tuned…..