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Sticky teriyaki chicken and spring veggie skewers
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Prep Time:
90 minutes
Cook Time:
15 minutes
Total Time:
105 minutes
Elevate teriyaki chicken and asparagus skewers with a zesty touch of lemon.
Ingredients:
  • 12 Chicken Thigh Fillets, cut into thirds crossways
  • 1 bunch asparagus, cut into 5cm lengths
  • 1 bunch spring onions, cut into 5cm lengths
  • Chargrilled lemon halves, to serve
  • 60ml soy sauce
  • 60ml sake
  • 20.00 gm mirin seasoning
  • 40.00 gm caster sugar
  • 1 tsp ginger, finely grated
Instructions:
  • In a small saucepan over low heat, mix together soy sauce, sake or vinegar, mirin seasoning, sugar, and ginger. Stir continuously for 5 minutes until the sauce slightly thickens. Allow it to cool for 15 minutes before using.
  • In a large glass or ceramic bowl, mix chicken with teriyaki sauce. Cover with plastic wrap and refrigerate for 1 hour to enhance the flavors.
  • Skewer chicken, asparagus, and spring onion onto bamboo sticks that have been soaked.
  • Heat up a barbecue grill or chargrill over medium-low heat. Grill the chicken for 4-5 minutes on each side until fully cooked and nicely caramelized. Transfer to a serving platter and accompany with lemon.

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