1 pound skinless boneless chicken thighs, trimmed of all visible fat, cut into 2-inch pieces
2 red bell peppers, seeded and cut into 2-inch pieces
8 scallions, cut into 2-inch pieces
2 cups cooked brown rice
Instructions
Sauce: bring soy sauce, mirin, sugar, ginger, and garlic to a boil in a small saucepan. Cook over medium-high heat until the sauce thickens and nicely coats the back of a wooden spoon, about 5 minutes. Remove from the fire set aside.
Spray the grill or broiler pan with a nonstick spray; prepare the grill or preheat the broiler.
Thread the chicken, bell peppers, and scallions onto each of the 8 (10-inch) metal skewers; alternating the ingredients. Grill or broil the kebabs 5 inches from the heat, frequently brushing with the sauce, until the veggies are tender and the chicken is cooked trhough, about 10 minutes. Serve w/ Rice.
