Chicken Teriyaki Skewers

Name: Chicken Teriyaki Skewers
Prep time: 60 min
Total time: 1 h
Yield: Serves 3
Cuisine: japanese
Ingredients: For the skewers; 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; For the rice; 2 cups cooked rice; 4 to 5 spring onions; 1 sp ginger garlic paste; 1 green chilli, finely chopped; Salt & pepper to taste; Spring onion greens or coriander leaves to garnish

4.60 (6)

⏱ 60 mins 🍽 Serves 3 🌶 japanese 🏷 Chicken

These Japanese chicken teriyaki skewers are a fantastic starter or summer party food. Chicken thigh strips are threaded onto skewers, cooked in a pan, and glazed with a rich sauce made from soy, mirin, ginger, and garlic. They are served sprinkled with toasted sesame seeds alongside a simple yet flavourful fried rice with spring onions and green chilli. The entire dish takes about 60 minutes to prepare and serves three people.

Ingredients

For the skewers
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
For the rice
2 cups cooked rice
4 to 5 spring onions
1 sp ginger garlic paste
1 green chilli, finely chopped
Salt & pepper to taste
Spring onion greens or coriander leaves to garnish

Method

Combine the soy sauce, mirin, rice vinegar, brown sugar, garlic, ginger and cornflour in a small saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 8–10 minutes, stirring now and then, until it becomes thick and glossy.
Slice each chicken thigh into three or four strips. Take the chicken strips and thread them onto your skewers.
Place the sesame seeds in a small frying pan and toast them lightly.
To cook the skewers, place a large frying pan over a medium heat. Add a drizzle of oil and, once hot, put in the chicken skewers. Brush them with the sauce and cook for 3–4 minutes on each side. Continue brushing with sauce and turning frequently until the chicken is fully cooked and well coated.
Heat some oil in a wok and add the ginger garlic paste, sautéing it for a min.
Put the green chillies and chopped spring onion into the wok and fry them for 2 mins.
Add the salt, pepper and cooked rice to the wok, mixing everything together thoroughly.
Incorporate the butter into the rice mixture and mix again.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryChicken

Cuisinejapanese

AuthorFood Network UK