Mastering Japanese flavours is easy with these tasty chicken skewers.
Ingredients
- 1/2 cup reduced-salt soy sauce
- 1/4 cup Massel chicken style liquid stock
- 1/4 cup mirin
- 1/4 cup caster sugar
- 1kg chicken thigh fillets, trimmed, cut into 3cm pieces
- 8 green onions, trimmed, cut into 4cm lengths
- steamed white rice, to serve
Method
- Step 1Soak skewers in cold water for 15 minutes. Drain.
- Step 2Meanwhile, combine soy sauce, stock, mirin and sugar in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce has reduced and thickened slightly. Allow to cool completely.
- Step 3Thread chicken and onions onto skewers. Place onto a plate. Brush with sauce.
- Step 4Preheat grill on medium-high heat until hot. Grill skewers, basting with sauce, for 6 to 8 minutes or until cooked through. Serve with rice.
Nutrition
1598 kj
Energy
13g
Fat Total
4g
Saturated Fat
48g
Protein
1314.13mg
Sodium
14g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
Notes
You’ll need 12 bamboo skewers
- Author: Annette Forrest
- Image credit: Steve Brown
- Publication: Super Food Ideas
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