An American dish inspired by both Asian and Mexican cuisine. A perfect use for leftover grilled/teriyaki chicken pieces.
Chicken Preparation - 20 minutes
Cut chicken thighs into small, thin pieces and put on skewers. (Metal are best for easy removal). Gently sprinkle salt and pepper over top of chicken.
Grilling the Chicken - 10 minutes (on a pre-heated grill)
Grill skewered meat over medium-high flame until the edges start turning white. Flip and baste with sweet garlic sauce. Continue flipping and basting until cooked through, but remove the chicken from heat while still moist and saucy.
Vegetable Preparation and Cooking - 20 minutes
Dice onion, peppers, and celery and set aside. Use just enough oil to cover the bottom of a skillet. Heat oil to medium-high. Add pepper mixture to the oil. Saute and stir until onions and celery are translucent and peppers become pale in color. Do Not Brown. Turn down heat slightly and toss in minced garlic; Cook for a minute or two. Lightly sprinkle cumin, white pepper, and salt over the top. (A small amount of oil should be left in the pan with the pepper mixture at this point.)
Putting it Together - 10 minutes
Turn heat down to low. Stir in the pre-cooked and basted chicken pieces to your skillet and cover. Allowing the chicken to re-heat by steaming. Do not open lid or stir until ready to serve.
(The basted sauce on the chicken will blend with the oil and peppers and create a very nice glaze.)
Sprinkle chopped green onions over the finished dish and garnish with parsley or cilantro, etc.
Serve with sticky white rice (extra fancy or jasmine) and a salad or side dish of your choice.
*2 Lbs. Chicken if you plan to use this as a leftover meal. 1 Lb for the standard recipe. Use Dark Meat/Thighs for best results; white meat/breasts will be too dry.
*The chicken needs to stay saucy. Make sure to take the skewers off the grill before the sauce cooks off.
*No need to keep the chicken warm, it will be reheated before serving. You can even refrigerate the chicken overnight for use the next day.
*The Crocodiles Original Steak Sauce is found only in Okinawa, Jp at Crocodiles Seafood Bar in Mihama-Chatan (American Village.) However, the ingredients on the bottle are: soysauce, garlic, tomato, sugar, onion, apple, and miso(soybean). As long as the sauce is a sweet (not spicy or tangy) garlic teriyaki type sauce (or marinade) the recipe should work fine.
*The amount of steak sauce is a matter of personal preference.
*I like the light flavor of canola oil, but peanut or sesame oil could be used to add a more Authentic Asian flavor. (Do not use Olive Oil as it cannot handle high temp.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (340g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 516 | ||
Calories from Fat: 330 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.6g | 49 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 17.7g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 142.9mg | 44 % | |
Sodium 1518.6mg | 52 % | |
Potassium 562.4mg | 15 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 13g | ||
Protein 30.6g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 516
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