Japanese style teriyaki chicken skewers

Total time25 mins

20 minspreparation time

5 minscooking time

In Japan, teriyaki marinated chicken skewers (yakitori) like these are popular street food, with tantalising aromas. These are so easy to make at home.

Ingredients

4 portion(s)

Chicken sticks:

450 g

boneless, skinned chicken breasts or thighs

4 tbsp

Kikkoman Teriyaki Marinade

red chilli, deseeded and finely chopped

1 cm

piece fresh ginger, peeled and grated

Cucumber salad:

cucumber

1 tsp

salt

large carrots, peeled

1 tbsp

Kikkoman Naturally Brewed Less Salt Soy Sauce

2 tbsp

rice vinegar

1 tsp

sugar

2 tsp

sesame seeds

Preparation

Step 1

For the chicken sticks, cut the chicken into thin strips and thread on to skewers. Place in a shallow dish.

Step 2

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.

Step 3

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.

Step 4

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.

Tip:

If using wooden skewers, soak them in cold water for 30 minutes or cover the exposed ends with foil to prevent them burning.

Variations:

For a vegetarian dish, thread cubes of firm tofu alternately on to the skewers with chunks of pepper, courgette and shiitake mushroom.

Recipe-ID: UK95

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