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Restaurants›Sakeba Asian Pub & Grill›Fire-n-stick Chicken Or Pork Recipe

Fire-n-stick Chicken Or Pork Recipe

Name: Sakeba Asian Pub & Grills Fire-N-Stick Chicken Or Pork Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 1.5 lbs boneless skinless chicken thighs (cut into 1-inch pieces); 1.5 lbs pork tenderloin (trimmed and cut into 1-inch cubes); 3 tbs low-sodium soy sauce; 2 tbs mirin (or dry sherry); 2 tbs brown sugar; 1 tbs honey; 1 tbs rice vinegar; 1 tsp sesame oil; 1 tsp fresh grated ginger; 2 cloves garlic (minced, about 2 cloves); 1 tsp cornstarch (optional, for thicker glaze); 1 tsp cold water (for slurry if using cornstarch); 1 each red bell pepper (seeded, cut into 1-inch pieces); 1 each yellow or sweet onion (cut into 1-inch pieces); 6 each scallions (green onions, cut into 1½-inch lengths); 1 cup fresh pineapple chunks (optional); 8 each wooden or metal skewers (if wooden, soak 30 minutes); 1 tsp neutral oil (vegetable or canola) for grill pan; 1 tbs toasted sesame seeds; 2 tbsp thinly sliced scallion greens (for garnish); 2 each fresh lime wedges (optional); 0 to taste red pepper flakes (optional, to taste)

Inspired by Sakeba Asian Pub & Grill

Time1h 15m

Serves6

(Teriyaki Skewers)

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Ingredients

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Protein & Marinade

1 1/2 lbs boneless skinless chicken thighs (cut into 1-inch pieces)

1 1/2 lbs pork tenderloin (trimmed and cut into 1-inch cubes)

3 tbs low-sodium soy sauce

2 tbs mirin (or dry sherry)

2 tbs Brown sugar

1 tbs Honey

1 tbs Rice vinegar

1 tsp Toasted sesame oil

1 tsp fresh grated ginger

2 cloves garlic (minced, about 2 cloves)

1 tsp cornstarch (optional, for thicker glaze)

1 tsp cold water (for slurry if using cornstarch)

Vegetables & Skewers

1 each red bell pepper (seeded, cut into 1-inch pieces)

1 each yellow or sweet onion (cut into 1-inch pieces)

6 each scallions (green onions, cut into 1½-inch lengths)

1 cup fresh pineapple chunks (optional)

8 each wooden or metal skewers (if wooden, soak 30 minutes)

1 tsp neutral oil (vegetable or canola) for grill pan

Finishing & Garnish

1 tbs toasted sesame seeds

2 tbsp thinly sliced scallion greens (for garnish)

2 each fresh lime wedges (optional)

0 to taste red pepper flakes (optional, to taste)

Method

Protein & Marinade

Prep the protein

If using both proteins, keep them separate or choose one (chicken or pork). Trim any excess fat and cut into uniform 1-inch cubes so they cook evenly. Pat pieces dry with paper towels.

Make the teriyaki marinade

In a medium bowl whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, grated ginger and minced garlic until sugar dissolves. Taste and adjust balance of sweet/salty. Reserve about 1/3 cup of this mixture for basting/glaze (set aside in a small covered container in the fridge).

Marinate protein

Place the protein pieces in a large zipper bag or shallow dish and pour the remaining marinade over them. Massage to coat, remove excess air, and refrigerate for 30 minutes to 2 hours (30–45 minutes is fine for smaller pieces; up to 2 hours for deeper flavor).

Optional glaze thickening

If you prefer a thicker glaze: take the reserved 1/3 cup marinade, bring it to a gentle simmer in a small saucepan over medium heat. Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry and whisk into the simmering sauce. Cook 1–2 minutes until glossy and thickened. Remove from heat and let cool slightly. Keep for basting and finishing.

Vegetables & Skewers

Prepare skewers and veg

If using wooden skewers, submerge them in water for at least 30 minutes before grilling to prevent burning. Cut peppers, onion and pineapple into 1-inch chunks. Cut scallions into 1½-inch lengths.

Assemble skewers

Preheat grill or grill pan to medium-high (about 400°F / 200°C) and lightly oil the grates or pan. Thread pieces onto skewers, leaving a little space between each piece for even heat circulation. Alternate protein with vegetables/pineapple as desired: e.g., protein - pepper - onion - scallion - protein. Plan about 3–4 ounces of protein per skewer (roughly 6–8 pieces) depending on skewer length.

Bring to room temp

Let assembled skewers sit 10–15 minutes at room temperature while the grill heats so they cook evenly.

Cooking & Finishing

Grill the skewers

Brush the grill or grill pan with 1 tsp neutral oil. Place skewers on the hot grill and cook for 3–4 minutes per side, turning to get even char and cook through. Total cook time will be about 8–12 minutes depending on protein and grill temperature. Chicken should reach 165°F (74°C) internal temp; pork tenderloin should reach 145°F (63°C) for medium with a short rest. Avoid excessive flipping; rotate every 3–4 minutes for good caramelization.

Baste with reserved glaze

During the last 4 minutes of cooking, brush the reserved (and optionally thickened) teriyaki glaze over the skewers once or twice, allowing it to caramelize but not burn. If flare-ups occur, move skewers to a cooler part of the grill and continue basting.

Rest and finish

Remove skewers from the grill and let rest on a plate for 3–4 minutes. Sprinkle with toasted sesame seeds and sliced scallion greens. Serve with lime wedges and a light sprinkle of red pepper flakes if using.