Makes 2 servings. Difficulty
1 chicken breast, boneless & skinless, sliced into 1" strips 1 green or red bell pepper, cut into 1" pieces 1/2 onion, cut into 1" pieces 6 mushrooms, halved 1/2 cup gf soy sauce 1/2 cup mirin 2 Tablespoon sugar 1 cup water 1 Tablespoon cornstarch
Soak bamboo skewers in water prior to threading vegetables and chicken for about 15-30 minutes. When skewers are ready, thread chicken and vegetables. (You may find it easier to grill these if you make vegetable only skewers and chicken only skewers.)
In a small saucepan bring soy sauce, mirin and sugar to a boil; add water and cornstarch and stir until slightly thickened. Use 1 cup of sauce for basting and reserve remaining cup for dipping.
Baste chicken and vegetables with sauce and grill for 8 minutes, basting and turning frequently, or until chicken is done and vegetables are tender.
Serve immediately with reserved sauce over steamed rice.