Recipe: CHICKEN TERIYAKI SKEWERS
Whether you cook this on a bbq or under the grill like we do... it's really speedy and yet so unbelievably tasty. The sale you can make in the time it takes for the chicken to cook... an absolute winner.
- 2 tbsp mirin
- 4 tbsp teriyaki sauce
- 1 tbsp soy sauce
- 4 skewers
- 4 radishes
- 1 tbsp honey
- 2 chicken breasts
- 1 large carrot
- 2 tbsp sesame seeds
- 1 handful sugar snap peas
PREHEAT THE GRILL
Preheat the grill to high.
MARINADE THE CHICKEN
Soak the wooden skewers in water if you’re not using metal ones.
Slice the chicken into chunks and pour over the teriyaki sauce. Leave the chicken to marinade for as long as you can.
PREPARE THE VEGETABLES
Slice the radish and sugar snap peas thinly.
Cut the peeled carrot into very thin batons.
DRESSING AND SKEWER!
Mix the honey, soy sauce and mirin in a small bowl, then add the veggies.
Skewer the chicken strips, dividing them equally between the skewers.
COOK THE CHICKEN
Place the skewers under the grill and cook them for 4-5 minutes, turning regularly until well browned and almost cooked through.
FINISH & SERVE
Sprinkle the skewers with sesame seeds immediately after taking out from under the grill.
Serve the skewers with the salad!
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