It's Not Grilled But...

Last summer I fell in love with yakitori marinade.

It's a delicious sauce that is a little sweet, but not as sweet as teriyaki, and is layered with flavors of ginger, anise, and spice.

Despite the fact that yakitori literally means grilled chicken, this sauteed version is pretty legit.  Try the recipe below or throw the ingredients on skewers and grill for a more authentic flavor!

Yakitori Marinade

Ingredients

• 1/2 c low-sodium soy sauce
• 1/4 c rice vinegar
• 2 inches fresh ginger
• 1 t fennel seeds
• 2 t ginger
• 1/2 t salt and pepper
• 1/2 t coriander
• 1/4 t red pepper
• 1-2 T agave, brown sugar, or honey

Combine

1. Blend all ingredients in food processor or blender until well combined.
2. Store in an air-tight container in the fridge for 2-4 weeks.

Grill-less Yakitori Chicken Saute

Ingredients

• 1 1/2 lbs chicken, cleaned and chopped into 2-3 inch strips
• 1/2 red bell pepper, chopped
• 1/2 onion, chopped
• 1 large broccoli, chopped
• 1/2 jalapeno, finely diced
• 2 cloves garlic, minced
• 2 c pineapple chucks
• 2 T fresh basil, chiffonade

Combine

1. In a large dish, cover the chicken in the marinade and let soak for ~30 minutes while refrigerated.
2. Wash and chop the veggies while you wait, then heat two tablespoons of oil in a large pan to medium/medium-high heat.
3. Drop the chicken pieces into the hot pan and brown on both sides until cooked through.
4. Toss in the veggies, stir well, and cover for 2 minutes.
5. Stir in the pineapple and basil and enjoy!