Chicken-teriyaki skewers with griddled spring onions

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Chicken-teriyaki skewers with griddled spring onions

Chicken-teriyaki skewers with griddled spring onions
Chicken-teriyaki skewers with griddled spring onions

The same marinade would work equally well with pork, beef or chunks of salmon – simply adjust the cooking time according to the ingredient.

Ingredients

SERVES 4 – 30 minutes

– 2 tbsp clear honey.

– 75ml/2½fl oz teriyaki sauce.

– 1 tbsp soy sauce.

– 4 chicken breasts, cut into chunks.

– bunch spring onions, trimmed.

– 1 tbsp vegetable oil.

Instructions

Step 1:
If using wooden skewers, soak them in water for 20 minutes to prevent them burning. Heat grill to high and line a baking sheet with foil.

Step 2:
Mix together the honey and teriyaki and soy sauces in a bowl. Add the chicken pieces and mix to coat. Thread the chicken on to the skewers. Put on the lined baking sheet and cook under the grill for about 15 minutes until charred, turning and basting them with any sauce from time to time. Check that the chicken is cooked through before serving.

Step 3:
Meanwhile, heat a griddle pan until hot. Toss the spring onions in the oil and some seasoning, tip into the pan and cook for 3–4 minutes until nicely charred and softened. Serve with the chicken skewers.

Note : PER SERVING 190 kcals, protein 31g, carbs 7g, fat 4g, sat fat 1g, fibre none, sugar 7g, salt 2.5g

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