Chicken teriyaki skewers
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 6 skewers
- Dietary
- Dairy-freeEgg-free
With their tasty glaze, these chicken teriyaki skewers make a fab first course or party nibble. You can get ahead by preparing the sauce, threading the chicken onto the skewers and toasting the sesame seeds a couple of hours in advance.
Equipment: you will need 6 metal skewers.
Ingredients
- 50ml/2fl oz soy sauce
- 50ml/2fl oz mirin
- 2 tbsp rice vinegar
- 1 tbsp light brown sugar
- 1 garlic clove, grated
- 2.5cm/1in piece fresh root ginger, peeled and grated
- 1 tsp cornflour
- 3 skinless, boneless chicken thighs
- 1 tbsp sesame seeds, to garnish
- vegetable oil, for cooking
Method
Heat the soy sauce, mirin, rice vinegar, brown sugar, garlic, ginger and cornflour in a small saucepan and bring to the boil. Turn down the heat and simmer gently for 8–10 minutes, stirring occasionally, until thickened and glossy.
Cut each chicken thigh into three or four strips. Thread the chicken strips onto the skewers.
Toast the sesame seeds in a small frying pan.
To cook the skewers, heat a large frying pan over a medium heat. Add a drizzle of oil and once hot, add the chicken skewers. Brush with the sauce and cook for 3–4 minutes on each side, brushing regularly with the sauce and turning frequently until the chicken is cooked through and coated in all the sauce. Serve hot, sprinkled with the toasted sesame seeds.
