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1
For the sauce, combine all the ingredients in a small pan over medium-high heat.
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2
Bring to a boil, stir, then turn the heat off.
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3
Let the sauce sit and cool gently while you prepare the rest of the meal.
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4
Preheat the grill to high.
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5
Thread the peppers onto long skewers.
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6
Cut the chicken into bite sized pieces and thread them on skewers as well.
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7
To cook, grill the scallions whole for about 30 seconds on each side just to char, then remove them from the grill and set aside.
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8
Grill the skewered veggies and chicken for about 5 minutes on each side or until black edges form.
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9
When the chicken is nearly cooked, brush with the cooled sauce, making sure to coat all sides, then remove from the grill.
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10
If the veggies cook faster than the chicken, remove them first.
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11
Serve the skewers and scallions with cooked rice and extra sauce for drizzling and dipping.
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12
Enjoy!
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13
Notes: Use any veggies you like for grillingmixing it up is always fun!
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14
This dish is traditionally served with chicken, but other proteins would be delicious with the sauce.
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15
When skewering the chicken, fold up any longer pieces or tuck in any stray edges to form neat skewers of meat pressed closely together.
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16
This will ensure that the chicken stays moist.
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17
Adapted from Keiko Hayashis Simple and Delicious Japanese Cooking.
