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.
- 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
- 2 chicken breasts
- Sprinkle sesame seeds.
- 6 skewers soaked for 30 mins in water
- 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.
- Cook rice as per instructions.
- 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.
- Reheat teriyaki sauce in pan or you can even place in a jug and put into the microwave.
- Serve chicken skewers on bed of rice, drizzle sauce over all the chicken then sprinkle sesame seeds on top of the chicken.
- Serve with a side salad.
|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|