It’s been too hot to stand outside babysitting food cooking over an open flame. Having had a little bit of inspiration over the weekend, I went skewer-less and made these flavorful, tender Asian Chicken Kabobs on the stovetop.
Kabobs just aren’t something I think about much. A friend of mine grilled up some delicious beef kabobs for a 4th of July gathering that left me wanting more. Really bad. With the temps at an all-time high, I couldn’t bare the thought of sweating it out just to cook some meat and veggies on a stick. So I ditched the skewers.
I wanted lean, and I wanted tasty. This dish delivered on both counts, and then some.
Using a grill pan made all the difference in the world getting a good sear on the chicken and vegetables, just like you would get if they were cooked outside on a grate. The flavors and juices get locked in. The veggies maintain their bright color.
Here’s how I went about creating this savory meal. When I think of kabobs, I think large chunks of meat, peppers, mushrooms and onions. So I began by cutting chicken breasts into about 1 1/2″ pieces. I cut the peppers and onions about the same size. The cremini mushrooms, also referred to as a button mushroom, were left whole.
For the marinade, I whisked together a simple combination of sesame oil, soy sauce, honey, garlic, and ginger. Everything was tossed in a large glass bowl, then stored in the refrigerator for a few hours to let all of the flavors marry.
As an alternative method to skewering the meat and veggies, I cooked them in a hot grill pan on the stovetop until the chicken was no longer pink. The peppers, onions, and mushrooms were sautéed until tender. The ridges in the pan gave them the “look” of having been cooked outside.
For the finishing touch, I toasted some sesame seeds in a small fry pan and sprinkled them on top. It’s important to do this as it release the oils and nuttiness of the seeds.
To complete the meal, I cooked up some long grain white rice that served as a bed to catch all of the savory juices.
See here? No fuss. No messy fingers trying to remove a skewer. You’re still going to eat with a fork, so why bother? This is the real deal minus all the hassle. I think I’m on to something.
With a little bit of prep, this came together in no time. The meat and veggies can be pre-cut and marinated ahead of time, then stored in the fridge for a few days until you’re ready to cook. Then all you have to do is come home after a busy day and toss it all in the pan for a delicious meal. How simple is that? Your family will appreciate walking in to the Asian-infused aromas that fill the air while it all sizzles in the pan. You’ll appreciate it because it’s easy and doesn’t take up a lot of time in the kitchen.
These Skewer-less Asian Chicken Kabobs are definitely company worthy, too.
So now that I’ve hopefully piqued your interest, here’s the convenient printable recipe to download for this quick and easy meal.
- 1½ pounds boneless chicken breasts, cut in large chunks
- 1 each green, red, and yellow bell peppers, cut in large chunks
- 1 red onion, cut in large chunks
- ½ pound cremini mushrooms, rinsed, stems cut off
- For the marinade:
- ½ cup soy sauce
- 3 tablespoons sesame oil
- ¼ cup honey
- 1 teaspoon crushed garlic
- ¼ teaspoon ground ginger
- 1 tablespoon chopped scallions
- For garnish:
- 1 tablespoon sesame seeds
- Place cut-up chicken, peppers, onions, and mushrooms in a large glass or non-reactive bowl.
- In a small bowl, whisk together the marinade ingredients.
- Pour marinade over chicken and vegetables. Stir gently to incorporate.
- Cover bowl with plastic wrap. Place in refrigerator to chill 4 hours or overnight.
- Place a large grill pan or skillet over medium high heat on the stovetop.
- Add chicken and vegetables. Allow to cook and sear, turning frequently to avoid burning.
- Remove from heat.
- In a small fry pan, add sesame seeds and cook over medium heat until golden.
- Sprinkle seeds over chicken and vegetables.
- Keep warm until ready to serve.
- If desired, serve over bed of cooked white rice.
Do kabobs hit your radar? The combinations and possibilities seem endless. Any favorites? I’d love to hear from you.
Thanks so much for checking in. Please don’t forget to share if you like this recipe! Sharing is caring.
It’s almost the weekend. Go out and make it a great one!