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Recipes
Grilled Teriyaki Chicken Skewers with Carrot Cucumber Salad
Grilled Teriyaki Chicken Skewers with Carrot Cucumber Salad
Servings
4
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Skill Level
Easy
4 Teriyaki Chicken Skewers
Salad
3/4 cup carrot, bias cut
3/4 cup cucumbers, halfmoon slices
1 shallot, thinly sliced
1 cup pea shoots
1/ 3 cup rice wine vinegar
1 tsp Founders & Farmers soya sauce
1 tbsp sugar
salt and pepper
How to make it
Pre-heat grill.
In a small bowl, combine the carrots, cucumbers, shallots and pea shoots. Set aside for later.
In another bowl, combine rice wine vinegar, sugar, and soya sauce to create vinaigrette and also set aside.
Grill kabobs until chicken is done with a nice char on the outside. Internal temperature should reach 165°F.
Toss salad with vinaigrette and serve with kabobs.
Share
4 Teriyaki Chicken Skewers
Salad
3/4 cup carrot, bias cut
3/4 cup cucumbers, halfmoon slices
1 shallot, thinly sliced
1 cup pea shoots
1/ 3 cup rice wine vinegar
1 tsp Founders & Farmers soya sauce
1 tbsp sugar
salt and pepper
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