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Prep Time:35 minsAdditional Time:1 hrTotal Time:1 hr 35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:1 hrTotal Time:1 hr 35 minsServings:4Yield:4 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsmirin1tablespoonreduced-sodium tamari1tablespoontoasted sesame oil1large clovegarlic, grated1poundboneless, skinless chicken thighs, trimmed and cut crosswise into 24 strips (3/4 inch wide)12large shiitake mushrooms, stemmed and halved243-inch-long pieces scallion (from 2-3 bunches), white & light green parts only2tablespoonscanola oil¼teaspoonkosher salt6tablespoonsSsamjang (see Tips)
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsmirin
1tablespoonreduced-sodium tamari
1tablespoontoasted sesame oil
1large clovegarlic, grated
1poundboneless, skinless chicken thighs, trimmed and cut crosswise into 24 strips (3/4 inch wide)
12large shiitake mushrooms, stemmed and halved
243-inch-long pieces scallion (from 2-3 bunches), white & light green parts only
2tablespoonscanola oil
¼teaspoonkosher salt
6tablespoonsSsamjang (see Tips)
DirectionsCombine mirin, tamari, sesame oil and garlic in a large bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator, stirring occasionally, for at least 1 hour and up to 1 day.Preheat grill to medium.Toss mushrooms and scallions with canola oil and salt in a medium bowl. Thread scallions, chicken and mushrooms alternately onto each of 8 skewers, allowing a little space between each ingredient for even cooking.Oil the grill rack. Grill the skewers, turning once, until the vegetables and chicken are charred and cooked through, 5 to 6 minutes total. Serve with Ssamjang.TipsTips: Look for prepared Ssamjang–a thick spicy paste typically served with Korean lettuce wraps–at Korean markets or online. To make your own: Combine 1/2 cup doenjang, 1/4 cup mirin, 3 Tbsp. gochujang, 2 Tbsp. sesame seeds, 2 tsp. toasted sesame oil and 1 clove grated garlic in a small bowl. Makes: 1 cupThe bright red, fiery chile paste gochujang is the quintessential Korean condiment.To make ahead: Marinate chicken (Step 1) for up to 1 day.Equipment: Eight 12-inch metal or bamboo skewersOriginally appeared: EatingWell Magazine, May/June 2017
Directions
Combine mirin, tamari, sesame oil and garlic in a large bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator, stirring occasionally, for at least 1 hour and up to 1 day.Preheat grill to medium.Toss mushrooms and scallions with canola oil and salt in a medium bowl. Thread scallions, chicken and mushrooms alternately onto each of 8 skewers, allowing a little space between each ingredient for even cooking.Oil the grill rack. Grill the skewers, turning once, until the vegetables and chicken are charred and cooked through, 5 to 6 minutes total. Serve with Ssamjang.TipsTips: Look for prepared Ssamjang–a thick spicy paste typically served with Korean lettuce wraps–at Korean markets or online. To make your own: Combine 1/2 cup doenjang, 1/4 cup mirin, 3 Tbsp. gochujang, 2 Tbsp. sesame seeds, 2 tsp. toasted sesame oil and 1 clove grated garlic in a small bowl. Makes: 1 cupThe bright red, fiery chile paste gochujang is the quintessential Korean condiment.To make ahead: Marinate chicken (Step 1) for up to 1 day.Equipment: Eight 12-inch metal or bamboo skewers
Combine mirin, tamari, sesame oil and garlic in a large bowl. Add chicken and toss to coat. Cover and marinate in the refrigerator, stirring occasionally, for at least 1 hour and up to 1 day.
Preheat grill to medium.
Toss mushrooms and scallions with canola oil and salt in a medium bowl. Thread scallions, chicken and mushrooms alternately onto each of 8 skewers, allowing a little space between each ingredient for even cooking.
Oil the grill rack. Grill the skewers, turning once, until the vegetables and chicken are charred and cooked through, 5 to 6 minutes total. Serve with Ssamjang.
Tips
Tips: Look for prepared Ssamjang–a thick spicy paste typically served with Korean lettuce wraps–at Korean markets or online. To make your own: Combine 1/2 cup doenjang, 1/4 cup mirin, 3 Tbsp. gochujang, 2 Tbsp. sesame seeds, 2 tsp. toasted sesame oil and 1 clove grated garlic in a small bowl. Makes: 1 cup
The bright red, fiery chile paste gochujang is the quintessential Korean condiment.
To make ahead: Marinate chicken (Step 1) for up to 1 day.
Equipment: Eight 12-inch metal or bamboo skewers
Originally appeared: EatingWell Magazine, May/June 2017
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Nutrition Facts(per serving)329Calories19gFat14gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
