Yakitori Chicken Skewers with Ginger & Garlic Stir Fried Vegetables
- Prep time: 25 minutes
- Calories: 420
- 60 g of Yakitori Marinade YPI
- 2 of Spring Onion
- 3 of Chicken Thighs (skinless)
- 6 of Wooden Skewers 6"
- 1 of Red Capsicum (Small)
- 1 Tbsp of White Sesame Seeds
- 140 g of Green Beans
- 1 of Ginger
- 2 of Garlic Clove
- 1 of Carrot
Marinate Chicken:If using your BBQ turn it on now to preheat. Pat dry chicken with paper towel and dice into bite size pieces. Place chicken pieces in a bowl with yakitori marinade and coat well. Set aside to marinate while preparing remaining ingredients.
Prepare Ingredients:Soak the skewers in a shallow dish filled with water to prevent them from burning. De-seed capsicum and slice in 5 mm strips. Peel carrot, cut in half lengthwise and cut on a slight angle into 3mm slices. Trim spring onions and cut into 2-3 cm pieces. Trim ends off green beans. Peel and mince garlic and ginger.
Assemble & Cook Skewers:Thread the marinated chicken alternating with spring onion onto the skewers; coat with any remaining marinade. In a large non-stick pan (or BBQ), heat oil on medium-high until hot. Add the chicken skewers and cook 3-4 minutes per side, or until browned and cooked through. Transfer the chicken skewers to a plate and keep warm.
Cook Vegetables:Heat oil in a pan over medium high heat. Add ginger, garlic and carrot; cook for 1 minute, until fragrant. Add capsicum, cooking for about 5 minutes, until carrot is tender. Add green beans and cook, stirring occasionally a further 2 minutes, until beans are bright green. Sprinkle with sesame seeds and season with salt and pepper to taste.
You Plate It:Serve chicken skewers alongside stir-fried vegetables and enjoy!