Teriyaki Chicken and Spring Veggie Skewers

AuthorGeo FoodsCategory

Ingredients

 · 12 chicken thigh fillets
 · 1 bunch asparagus
 · 1 bunch spring onions
 · Chargrilled lemon halves
 Teriyaki Sauce
 · ¼ cup soy sauce
 · ¼ cup rice vinegar
 · 2 tablespoons mirin seasoning
 · 2 tablespoons caster sugar
 · 1 teaspoon ginger

Preparation

1

To make the teriyaki sauce, combine the soy sauce, rice vinegar, mirin seasoning, sugar and ginger in a small saucepan over low heat. Cook, stirring, for five minutes or until sauce thickens slightly. Set aside for 15 minutes to cool. Combine chicken and teriyaki sauce in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge for an hour to develop the flavours. Thread chicken, asparagus and spring onion onto the soaked bamboo skewers. Preheat a barbecue grill or chargrill on medium-low. Cook the chicken on grill for five minutes each side or until cooked through and starting to caramelise. Transfer to a serving platter. Serve with lemon.

Related Recipes

Ingredients

 · 12 chicken thigh fillets
 · 1 bunch asparagus
 · 1 bunch spring onions
 · Chargrilled lemon halves
 Teriyaki Sauce
 · ¼ cup soy sauce
 · ¼ cup rice vinegar
 · 2 tablespoons mirin seasoning
 · 2 tablespoons caster sugar
 · 1 teaspoon ginger

Directions

1

To make the teriyaki sauce, combine the soy sauce, rice vinegar, mirin seasoning, sugar and ginger in a small saucepan over low heat. Cook, stirring, for five minutes or until sauce thickens slightly. Set aside for 15 minutes to cool. Combine chicken and teriyaki sauce in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge for an hour to develop the flavours. Thread chicken, asparagus and spring onion onto the soaked bamboo skewers. Preheat a barbecue grill or chargrill on medium-low. Cook the chicken on grill for five minutes each side or until cooked through and starting to caramelise. Transfer to a serving platter. Serve with lemon.

Teriyaki Chicken and Spring Veggie Skewers

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