Chicken Teriyaki Skewers
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.
3
Serves
380
Calories
53.7g
Protein
333g
Serving Size
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
- 1Place 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.
- 2Cook rice as per instructions.
- 3Cut 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.
- 4Reheat teriyaki sauce in pan or you can even place in a jug and put into the microwave.
- 5Serve chicken skewers on bed of rice, drizzle sauce over all the chicken then sprinkle sesame seeds on top of the chicken.
- 6Serve with a side salad.