Chicken sticks with teriyaki glaze
In Japan, teriyaki marinated kebabs like these are popular street food, with tantalising aromas.
- Preparation Time20 mins
- Cooking Time5 mins
Nutrition per serving
- Energy180 Kcals
- Saturated Fat0.6g
- 450g/1lb boneless, skinned chicken breasts or thighs
- 4tbsp Kikkoman Teriyaki Marinade
- 1 red chilli, deseeded and finely chopped
- 2.5cm/1in piece fresh ginger, peeled and grated
- ½ cucumber
- 1tsp salt
- 2 large carrots, peeled
- 1tbsp Kikkoman Less Salt Soy Sauce
- 2tbsp rice vinegar
- 1tsp sugar
- 2tsp sesame seeds
For the chicken sticks, cut the chicken into thin strips and thread on to skewers. Place in a shallow dish.
Mix together the teriyaki marinade, half the chopped chilli and ginger and spoon over the chicken. Cover with cling film and refrigerate for 2 hours or longer.
For the salad, shave the cucumber and carrots into long strips with a vegetable peeler. Whisk together the less salt soy sauce, rice vinegar and sugar and pour over.
Grill the chicken sticks for about 3 minutes on each side or until cooked through. Sprinkle the cucumber salad with the sesame seeds and reserved chilli and serve with the hot chicken.
If using wooden skewers, soak them in cold water for 30 minutes or cover the exposed ends with foil to prevent them burning.
For a vegetarian dish, thread cubes of firm tofu alternately on to the skewers with chunks of pepper, courgette and shiitake mushroom.