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Sweet Potato, Ginger, and Chicken Teriyaki Skewers

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Makes 4 to 8 servings 1x

Time about 45 minutes, plus time to soak wooden skewers

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Ingredients

  • Salt
  • 1 large knob ginger, peeled and sliced
  • 1/4 cup soy sauce
  • 1/4 cup mirin or honey
  • 2 large sweet potatoes, peeled (if you like) and cut into 3/4-inch cubes
  • 2 boneless, skinless chicken thighs, cut into 3/4-inch pieces
  • Black pepper
  • Chopped scallion or cilantro, for garnish

Instructions

  1. If you’re using wooden skewers, soak them in water for 20 to 30 minutes. Heat the oven to 375°F.
  2. Bring a small saucepan of water to a boil and salt it. Blanch the sliced ginger in the boiling water until it begins to soften, 3 to 5 minutes. Remove the ginger with a small strainer or a slotted spoon and put it in a bowl of ice water. Combine the soy sauce and mirin.
  3. Thread the sweet potatoes, ginger, and chicken pieces, alternating ingredients, on wood or metal skewers. Sprinkle with salt and pepper. Put the skewers in a roasting pan or on a rimmed baking sheet. Roast, brushing occasionally with the teriyaki sauce and turning once or twice, until the sweet potatoes are golden and tender and the chicken is cooked through, 20 to 30 minutes. Serve the skewers garnished with chopped scallion or cilantro and a final drizzle of teriyaki sauce.

– Recipe from The Food Matters Cookbook