12 bamboo skewers (6 inch)soaked in water 30 minutes
2bonelessskinless chicken breasts
1red bell pepper
1yellow bell pepper
1jar kimchi for serving
For the marinade whisk together the garlic, ginger, soy sauce, sugar, corn syrup, rice wine vinegar and sesame oil. Set aside.
For the skewers, slice chicken, scallions and bell peppers into strips all the same size, about ½-inch-by-2-inches. Add the chicken to the marinade, cover the bowl and refrigerate for 30 minutes.
Thread the chicken strips onto the skewers with the scallions and bell peppers about halfway down each skewer. Heat a grill or grill pan to medium-high. Brush grill with oil and cook skewers for 2 to 3 minutes on each side until the chicken is cooked and veggies are tender.
Serve sprinkled with cilantro alongside rice and kimchi.
The kids will love eating their own skewers with some rice. I love to make sticky sushi rice, but long grain white rice or hearty brown rice is just as tasty. If you’re feeling extra authentic, serve some kimchi on the side. It’s a fermented pickled cabbage condiment that is very classic Korean.