Yakitori (Grilled Chicken And Mushroom Skewers) 

Dinners
Written By ANNA Test Kitchen

Delicious chicken and mushrooms skewers with a sweet and spicy Tamari soy glaze.

Ingredients

1/3 cup Tamari soy sauce

¼ cup water

1 tablespoon mirin

1 tablespoon rice vinegar

1/3 cup light brown sugar

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes

12 small cremini mushrooms

Asian chili sauce, to serve

4 large metal skewers

Serve with Jasmine rice

Preparation

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. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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