Free of: gluten and all top allergens
Serves 4 as a main, 6 as an appetizer
Yakitori is traditional Japanese street food. These tasty grilled skewers are usually dependent on soy and wheat/gluten for their flavorful marinade, but this allergy-friendly version is made with coconut amino acids instead for a gluten-free, soy-free savory, sweet, and tangy sauce.
The skewers are great for dinner, but also good party food, as they are easy to pass and require no utensils! I like making them with wooden or bamboo skewers, but they can also be made with metal skewers.
Marinade
6 tbsp coconut amino acids
2 cloves garlic, finely minced, or pressed
1 tsp grated fresh ginger
½ tsp salt
¼ tsp freshly ground pepper
1/8 tsp cayenne pepper (optional)
2 cloves garlic, finely minced, or pressed
1 tsp grated fresh ginger
½ tsp salt
¼ tsp freshly ground pepper
1/8 tsp cayenne pepper (optional)
2 tbsp brown sugar
3 tbsp dry sherry
3 tbsp mirin
3 tbsp dry sherry
3 tbsp mirin
Ingredients
1½ lbs boneless chicken breast, cubed into 1-inch pieces
6 green onions, white and green parts, cut into 1 ½-inch pieces
1 red bell pepper cut into 1-inch pieces
8 ounces small white button mushrooms (halved, or even quartered if larger than 1 ½ inches) trimmed and wiped clean (don’t rinse)
2 Tablespoons olive oil
salt and freshly ground pepper
6 green onions, white and green parts, cut into 1 ½-inch pieces
1 red bell pepper cut into 1-inch pieces
8 ounces small white button mushrooms (halved, or even quartered if larger than 1 ½ inches) trimmed and wiped clean (don’t rinse)
2 Tablespoons olive oil
salt and freshly ground pepper
via:http://cybelepascal.com/gluten-free-chicken-vegetable-yakitori/
No comments:
Post a Comment