- Serves 4Servings
1/3 cup tamari soy sauce
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 small cremini mushrooms
- Asian chili sauce, to serve
- 4 large metal skewers
In small saucepan, combine tamari, mirin, rice vinegar and sugar. Bring mixture to boil; lower to simmer and cook mixture until slightly thickened, about 2 to 3 minutes; set aside.
Alternately, thread chicken and mushrooms onto skewers. Brush skewers generously with tamari marinade. Place on oiled grill over medium-high heat or under broiler; cook, turning once, for about 4 to 6 minutes or until chicken is no longer pink.
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