Dinner
Teriyaki Chicken Skewers
Recipe by The Lockdown Chef
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Delicious tender chicken in sticky Japanese sauce, served with fluffy steamed rice and tenderstem broccoli.
Compatible with
Cooking mode
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- 800g boneless, skinless chicken thighs
- 120ml light soy sauce
- 50g brown soft sugar
- 2 tbsp of honey
- 1 cm of ginger, peeled and grated
- 2 garlic cloves, crushed
- 3 tbsp mirin( can be substituted with dry sherry)
- 1 tbsp cornstarch mixed with 60ml of water
- 2 spring onions, thinly sliced
- Sesame seeds to garnish
- Cooked rice
- Steamed tenderstem broccoli (optional)
Utensils
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Step 1
Add the soy sauce, sugar, garlic, mirin, honey, garlic and ginger to a pan. Bring to a boil, turn the heat down and simmer for 5 mins stirring occasionally.
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Step 2
Mix the cornstarch and water and add to the pan. Whisk and remove from heat. Set the sauce aside to cool.
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Step 3
Dice the chicken thighs into 1/2 inch squares. Marinate in 2/3 of the sauce for at least 2 hours. Keep the rest of the sauce for glazing the chicken.
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Step 4
Divide the marinated chicken between 8 skewers, preheat the Ninja on grill and cook on high/max with the lid closed for 10 mins. During the cooking process glaze the chicken with the remaining sauce every 3-4 mins using a brush.
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Step 5
Serve sprinkled with spring onions and sesame seeds on a bed of steamed rice, paired with tenderstem broccoli.
