Créé avec l’IA
Pagoda Polynesian Mai Tai Chicken Skewers
45 min 229 kcal par portion Moyen
Ingrédients
4 Portions
- boneless skinless chicken breast500 g
- soy sauce2 tablespoons
- pineapple juice2 tablespoons
- EverClear Mai Tai1 tablespoon
- brown sugar1 tablespoon
- sesame oil1 tablespoon
- red bell pepper1 medium
- green bell pepper1 medium
- red onion1 small
- chili flakes1 teaspoon
- cornstarch1 tablespoon
- water1 tablespoon
- fresh ginger, grated1 tablespoon
- garlic, minced2 cloves
Instructions
- 1
Cut the chicken breast into
- 2
5 cm (1 inch) cubes and set aside.
- 3
In a large bowl, whisk together the soy sauce, pineapple juice, EverClear Mai Tai, brown sugar, sesame oil, grated ginger, minced garlic, and chili flakes to create the marinade.
- 4
Add the chicken cubes to the marinade, toss to coat well, cover, and refrigerate for at least 1 hour (up to 4 hours for more flavor).
- 5
While the chicken marinates, cut the red bell pepper, green bell pepper, and red onion into
- 6
5 cm (1 inch) pieces.
- 7
Soak wooden skewers in water for 30 minutes to prevent burning, if using wooden skewers.
- 8
Thread the marinated chicken, red bell pepper, green bell pepper, and red onion pieces alternately onto the skewers.
- 9
Preheat a grill or grill pan to medium-high heat. Lightly oil the grill grates.
