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Chicken, turkey & duck

Yakitori (yah-keh-tor-ee) is a popular snack food in Japan. Serve one skewer per person as an appetizer, or two for an entrie.
1/4 cup mirin wine (rice wine)
1/4 cup reduced-sodium soy sauce
2 tsp. sugar
2 yellow bell peppers, cored, seeded, cut into 1-1/2-in square pieces
1 1/2 lb. Taste of Inspirations boneless, skinless chicken thighs, trimmed of fat and cut into 1-1/2-inch chunks
6 scallions, trimmed and cut into 1-inch long pieces
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  • Servings:Serves 4
  • Prep Time:40 minutes
  • Cook Time:60 minutes
1. Soak 12 bamboo skewers (see page 7) in water for at least 15 minutes.
2. In a small saucepan over medium heat, stir together mirin, soy sauce, and sugar until sugar dissolves, about 2 minutes (it may come to a low simmer). Remove from heat; set aside.
3. Preheat grill to high heat. Assemble skewers: thread each skewer with a piece of pepper first, then a piece of chicken, then a piece of scallion (spear scallion piece horizontally, not through hollow part). Repeat so that each skewer has roughly three sets of each ingredient.
4. Grill skewers for 5 minutes on each side. Using a pastry brush, coat top surface of skewers with basting sauce. Let skewers grill 3 minutes. Flip and coat second side of each skewer with sauce; let grill another 3 minutes.
5. Continue to grill, flip, and brush skewers with sauce for about 5 more minutes, until basting sauce is gone, chicken is cooked through (check doneness by cutting into a piece), and a little bit of char shows up on tips of chicken and vegetables. Transfer cooked skewers to a clean plate; serve hot.
Source: Hannaford fresh Magazine, May - June 2008