Tuesday, August 21, 2012

Orange Teriyaki Chicken Kabobs

 
It's been a while since I have posted anything, but I have been incredibly busy.  I have traveled the past five weekend for various events in various locations and we have put our house on the market to sell.  In the month since our youngest daughter's wedding, we totally prepared our house for sale and we have had several showings per day (which is good for trying to sell your house, but bad for cooking and photographing food every day).  Just before showings on the house started, I spent a day cooking about a month's worth of meals that I could stash in the freezer and tonight's dinner was one of those meals.  It was amazingly easy to prepare since most of the work was done before.  I served the kabobs over rice that I cooked in chicken broth.



Orange Teriyaki Chicken Kabobs
Makes 2 (2 person servings)

1 tablespoon extra virgin olive oil
2 teaspoons fresh ginger, grated
1 tablespoon orange zest
1 teaspoon garlic, minced
1/4 cup rice wine vinegar
3 tablespoons soy sauce
2 tablespoons orange juice
2 tablespoons honey
1 1/4 pound boneless, skinless chicken breasts, cut in 1" pieces
8 wooden skewers

Soak skewers in water prior to assembly.  Heat olive oil in a medium saucepan over medium heat.  Add the ginger, orange zest and garlic.  cook and stir 1-2 minutes.  Stir in the vinegar, soy sauce, orange juice and honey.  Bring to a simmer and cook 3-4 minutes.  Set aside to cool.  Skewer the chicken pieces. 

Cut the pointed tips off the chicken skewers and divide the skewered chicken in two gallon size freezer bags.  Pour half of the sauce over the chicken.  Divide the remaining sauce among two pint size freezer bags and freeze both bags. 

To serve:
Thaw.  Heat grill over medium high and cook chicken 2-3 minutes per side.  Serve with reserved sauce from the pint size freezer bags. 


Slightly adapted from Once a Month Mom.com

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