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Diane Henderiks’ Sake Rumaki
Description
Savory chicken and water chestnut wrapped in bacon. Yum!Ingredients
1 cup teriyaki
1 cup sake
1 cup low sodium soy sauce
1 tablespoon freshly grated ginger
2 tablespoons balsamic vinegar
1 tablespoon molasses
2 teaspoons ground red pepper
1/2 teaspoon from True Lime Shaker (or 2 packets of True Lime)
1 pound skinless, boneless chicken breast; cut into 1 inch cubes
1 pound bacon (cut package in half crosswise)
water chestnuts
Directions
1. Preheat oven to 375 degrees.
2. In a medium bowl whisk first 8 ingredients together (teriyaki through ground True Lime). Pour into gallon-sized zip top bag.
3. Place chicken cubes in bag with marinade, zip bag and turn to combine.
4. Place in refrigerator and marinate for at least 1 hour.
5. Assemble Rumaki as follows:
- place half strip of bacon on work surface
- place water chestnut in center
- top with chicken cube
- wrap bacon around and secure with toothpick
6. Place on baking sheet and cook until bacon is browned.
7. Leave toothpick in and serve warm.
8. Enjoy!
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Notes