Tuesday: Grilled Chicken Teriyaki Skewers
Sweet and tangy teriyaki sauce is a Real Family Real Food favorite. Unfortunately, most teriyaki recipes call for ¼ - ½ cup sugar. The addition of pineapple juice and mirin, a naturally sweet rice cooking wine, allows us to replace processed sugar with natural ones – and its yummy! Both the noodles and kale salad can be made in the morning or early afternoon to save time. NOTE: We are grilling and extra pound of plain chicken tenders for use later in the week.
Serves: 4 Prep: 30 minutes Marinating: 4 hours ahead Cooking: 35
For the Chicken
1/3 cup soy sauce or tamari
½ cup pineapple juice
2 tablespoons brown sugar
2 tablespoons finely chopped garlic
½ cup mirin or sake
3 lbs chicken tenders
For the Noodles
½ lb spaghetti noodles
1 carrot, shredded
3 scallions, chopped
3 teaspoons soy sauce
2 teaspoons sesame 1 lime, juiced
1 large clove garlic, minced
1 teaspoon ginger, minced
½ - 1 teaspoon black sesame seeds, optional
For the Salad
4 cups summer kale, torn
¼ cup dried cranberries
¼ cup toasted almonds or walnuts, chopped
1 ½ tablespoons orange juice
1 tablespoon white balsamic
1 tablespoon canola oil
2 teaspoons honey
1 shallot, finely chopped
¼ teaspoon chili flakes
Whisk together tamari or soy sauce, pineapple juice, sugar, garlic and mirin. Transfer half of the marinade to a small bowl, cover and refrigerate. Add 2/3 (2 lbs) of the chicken to a dish or sealable bag with remaining marinade, turn to coat all over, cover and refrigerate for 4 hours, or overnight.
Both the noodles and kale salad can and should be made 1-6 hours ahead.
If using wooden skewers, soak them for 30 minutes.
Set a pot of water to boil.
Set reserved marinade in a small pot over low heat.
Thread chicken tightly onto skewers by inserting the skewer through one end, then through the middle and finally through the other end of the tender. Just like you were sewing. Then, slide them down and repeat with the next tender.
With the remaining, unmarinated chicken, toss with 1 tablespoon olive oil, ½ teaspoon salt and ½ pepper . Thread the same way.
Add pasta and 1 tablespoon of salt to the boiling water and cook 6-7 minutes.
Prepare the salad dressing. In a large bowl, whisk together orange juice, balsamic, canola oil, shallot and chili flakes.
Add torn kale, cranberries and nuts. Toss and set aside or refrigerate.
Check the warming marinade that it doesn’t burn. If it looks like it’s reducing too much, just remove from the heat entirely.
In another bowl, whisk together the soy, sesame, lime, garlic and ginger.
Add carrots, scallions and drained pasta and toss. Sprinkle with sesame seeds and set aside or refrigerate.
Grill chicken over medium heat for about 5-7 minutes on each side, or until a knife inserted into the thickest part shows that they are cooked.
Serve teriyaki skewers over noodles and kale salad. Brush or spoon extra teriyaki sauce (cooked marinade) over the top.