Teriyaki skewers with spring onion

Teriyaki skewers with spring onion

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

This is one of the ultimate quick and simple foods, and it’s a lot easier than people think. Keep basting the chicken while the sauce reduces and you’ll end up with a lovely sticky glaze in the end. But don’t reduce it too much or it will become bitter – the colour should be like a well-polished old table.

Ingredients

Quantity Ingredient
600g chicken breasts
100ml shaoxing rice wine
100ml sake
100ml mirin
100ml soy sauce
25ml sesame oil
50g caster sugar
vegetable oil, for cooking
2 bunches spring onions

Method

  1. Cut the chicken breast into 3cm cubes. Whisk together the rice wine, sake, mirin, soy sauce, sesame oil and sugar, and pour it over the chicken pieces.
  2. Thread the chicken onto 8 skewers. Heat a griddle pan until hot, add the chicken and cook for 3–4 minutes on each side, basting well with the marinade until charred. Remove and set aside.
  3. Meanwhile, toss the spring onions in a little vegetable oil and cook in the same griddle pan for 3–4 minutes, until charred. Serve the chicken skewers with the spring onions alongside.
Tags:
James Martin
Saturday Kitchen
quick meals
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