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

  1. Pre-heat grill.
  2. In a small bowl, combine the carrots, cucumbers, shallots and pea shoots. Set aside for later.
  3. In another bowl, combine rice wine vinegar, sugar, and soya sauce to create vinaigrette and also set aside.
  4. Grill kabobs until chicken is done with a nice char on the outside. Internal temperature should reach 165°F.
  5. 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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