Start your meal with this nice plate: Chicken teriyaki skewers
How to Make Chicken teriyaki skewers
less than 30 mins
10 to 30 mins
Makes 6 skewers
- 50ml/2fl oz soy sauce
- 50ml/2fl oz mirin
- 2 tbsp rice vinegar
- 1 tbsp light brown sugar
- 1 garlic
- 2.5cm/1in piece fresh root ginger
- 1 tsp cornflour
- 3 skinless, boneless chicken thighs
- 1 tbsp sesame seeds
- vegetable oil
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.