Difficulty: Easy
Time: 45 min. preparation time, 0 min. baking time
Nutrition: Calories ca 357 / Protein 31g / Carbohydr. 32g / Fat 8g
Ingredients (3 servings)
| 400 g | chicken breast |
| 3 cloves | garlic |
| 1 | bell pepper (red) |
| 4 spears | green asparagus |
| 100 ml | soy sauce |
| 50 ml | mirin |
| 1 stalk | lemon grass |
| 3 tbsp | brown sugar |
| 1 | chili pepper |
| 400 ml | orange juice |
| 50 g | peanuts |
| 1 | spring onion |
| olive oil for frying | |
| Romaine lettuce to serve |
Utensils
grill, resealable freezer bag (optional), wooden skewers, barbecue tongs, cooking spoon, cutting board, small sauce pan, knife
Wine Tip
Riesling Kabinett, sweet
The balanced sweetness and acidity of this Mosel wine make it a perfect companion for this light, summery dish. The fruity flavors develop best at a drinking temperature of 9 – 11°C (48 – 52°F).
Step 1
Preheat the grill. Cut chicken breast into bite-sized pieces.
grill, cutting board, knife
400 g chicken breast
Step 2
Finely mince garlic cloves. Remove the seeds from chili pepper and finely chop. Cut red bell pepper and green asparagus into bite-sized pieces.
cutting board, knife
3 cloves garlic / 1 chili pepper / 1 bell pepper / 4 spears green asparagus
Step 3
For the marinade, roast minced garlic in some olive oil. Add soy sauce, mirin, lemon grass, brown sugar, diced chili pepper, and orange juice. Allow the sauce to reduce for approx. 8 – 10 min. on medium to high heat. Then allow to cool for 10 – 15 min.
cooking spoon, small sauce pan
100 ml soy sauce / 50 ml mirin / 1 stick lemon grass / 3 tbsp brown sugar / 400 ml orange juice / olive oil for frying
Step 4
Marinate chicken breast, bell pepper, and asparagus in the Teriyaki sauce and chill for approx. 30 – 40 min.
resealable freezer bag
Step 5
Alternating, thread chicken breast, pepper, and asparagus onto skewers.
wooden skewers
Step 6
Coarsely chop peanuts and cut spring onion into fine rings.
cutting board, knife
1 spring onion / 50 g peanuts
Step 7
Grill skewers on all sides (approx. 6 – 8 min.) and place each one on a salad leave. Sprinkle spring onion and peanuts on top before serving.
grill, barbecue tongs
Romaine lettuce to serve
Dining and Cooking