Ingredients

The following ingredients have 2 Servings
  • 2-3 large chicken breasts (cut into 2 inch cubes)
  • 1 red pepper diced into large chunks
  • Marinade Ingredients
  • 1 pear (grated (I used a Bosc pear))
  • 1/4 cup grated red onion
  • 3 cloves garlic (grated)
  • 1 inch piece fresh ginger (grated)
  • 1 cup soy sauce
  • 3/4 cup brown sugar
  • 1 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 1-2 tablespoons Sriracha sauce
  • 1 tablespoons cornstarch
  • 1 tablespoons cold water

Instruction

  • Cut the chicken into 2 inch chunks and place into a ziplock bag or glass bowl.
  • *Using a box grater, grate the pear & onion, place in a plastic bag or medium-sized bowl. Add the soy sauce, brown sugar, sesame oil and rice wine vinegar.
  • Mix all of the ingredients together well and pour all but 1 cup of the ingredients over the chicken. Cover & refrigerate the chicken for 30 minutes to an hour.
  • Take the remaining marinade and put it into a small pan over medium heat on the stove. Bring to a bubble - keep an eye on it though as there is a lot of sugar in it and you do not want it to burn.
  • Simmer for about 5 minutes. Then mix a slurry together with the cornstarch & water. Pour it into the barbecue sauce and cook for another 3-4 minutes. Remove from the heat and allow to cool.
  • Core and seed the bell pepper. Cut it into chunks.
  • Remove the chicken from the marinade and make the kabobs, alternating chicken with bell peppers. Discard the remaining marinade.
  • All you need to do now is grill - baste with the barbecue sauce and cook until the chicken is cooked thru 180 degrees. Enjoy!