Chicken Teriyaki Skewers

Chicken Teriyaki Skewers

Making the Teriyaki sauce from scratch is relatively quick and easy, and the results are well worth the small effort. The sauce is sweet, but subtle.

CAL P/SERVE
380
kJ P/SERVE
1590
FAT P/SERVE
3.9g
CARBS P/SERVE
30.5g
PROTEIN P/SERVE
53.7g
SUGAR P/SERVE
25.8g
SODIUM P/SERVE
1540g
FAT
%
1.1%
ENERGY RDI%
18.2%

This is a popular dish in Japan because it tastes great. It is much nicer to make your own sauce than purchase the bottled premade sauce. Serve this with a side salad and ½ cup rice per person.

We guarantee you'll be mopping up ever last bit.

Ingredients

Teriyaki Sauce:

  • 2 tbsp cornflour, mixed with 3 tablespoons cold water
  • ½ cup soy
  • 3 tbsp. brown sugar
  • 1 clove crushed garlic
  • 1 tsp. crushed ginger
  • ¼ cup mirin (Japanese Rice Wine available in Asian Section of Supermarkets)
  • 1 cup water

Chicken:

  • 2 chicken breasts
  • Sprinkle sesame seeds.
  • 6 skewers soaked for 30 mins in water

Method

  1. Place all teriyaki ingredients except cornflour into a small pot and bring to a boil.  Once bubbling add mixture and stir until thickens.  Turn heat down to low and let simmer for 5 minutes. Remove from heat and cool for around 1 hour.
  2. Cook rice as per instructions.
  3. Cut chicken into cubes and thread onto skewers, allowing about 5 cubes for each skewer. Heat a griddle pan or char grill pan on high until very hot then add the skewers; keep an eye on them so they won’t burn.  Turn skewers every minute so they cook evenly.  Should be ready in around 8-10 minutes.
  4. Reheat teriyaki sauce in pan or you can even place in a jug and put into the microwave.
  5. Serve chicken skewers on bed of rice, drizzle sauce over all the chicken then sprinkle sesame seeds on top of the chicken. 
  6. Serve with a side salad.

Nutrition Table

Servings: 3 Serving size:333g
Average Serve Average 100g
Energy 1590 kJ 478 kJ
  380 Cal 114 Cal
Protein 53.7 g 16.1 g
Fat, total 3.9 g 1.2 g
- Saturated 1.2 g 0.4 g
Carbohydrate 30.5 g 9.2 g
- Sugars 25.8 g 7.8 g
Sodium 1540 mg 463 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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