Chicken Teriyaki Skewers
½ C soy sauce
½ C pineapple juice
1 T rice wine vinegar
2 T brown sugar
1 clove minced garlic
1 T minced ginger
Pinch red pepper flakes
6 boneless skinless chicken breasts
Coconut oil or olive oil
1 green onion, sliced
Combine all ingredients except the chicken in a small saucepan and cook over a low heat until the sugar dissolves. Remove from the heat and allow to cool completely. You can make this several days ahead and store in the fridge.
Cut the chicken breasts into strips and place in a shallow bowl or dish, pour the marinade over the chicken and make sure all the pieces of chicken are bathed in the marinade. Cover and chill several hours or overnight. When ready to cook the chicken line a baking sheet with foil and brush the foil with coconut oil or olive oil. I cover the pan with foil since the sugars in the marinade will create a sticky mess on the pan. Remove the chicken strips from the marinade and thread the skewers. Depending on how you cut the chicken you may be able to get two strips of chicken on each skewer. Place each skewer in a single layer on the prepared baking sheet and place in a hot 400 oven for 15-20 minutes or until the chicken is firm to the touch. Remove to serving dish and sprinkle with green onions.
Makes 10 skewers
Carrot Slaw
1 pound carrots peeled and shredded
1 shallot peeled
1 T Dijon or sweet hot mustard
1/3 C apple cider
1 T apple cider vinegar
1/3 C olive oil
¼ C mayonnaise
Salt and pepper to taste
Place the shredded carrots in a large bowl. Using a food processor or blender combine the remaining ingredients and process until smooth. Add enough dressing to evenly coat the carrots, you will probably have more dressing than you need, but that’s ok, this dressing is great on a green salad too. Cover the salad and place in the fridge until ready to serve. I like this salad cold.
Serves 6-8
