Teriyaki chicken skewer recipe

Recipes
By Debbie Teoh
7 February 2012 9:00 AM Updated 29 Nov 2015
DIFFICULTY LEVEL
4 Servings
250 Mins
20 Mins
Asian
 
So delicious you won’t be able to stop at 1 stick.
Whether it’s a garden BBQ party or sit down dinner, teriyak chicken skewers make such great appetisers. These little sticks of sweet, delicious meat serve to work up your appetite before you go on to the heartier dishes.
Step by step
Preparations

Preparations

MAIN INGREDIENTS
400 g chicken breast meat
10 bamboo skewers
1 big onion
1 yellow capsicum
cooking oil
1 teaspoon toasted sesame seeds
TERIYAKI SAUCE:
80 ml Japanese soy sauce
50 ml water
1 tablespoon mirin/ Chinese wine
1/2 teaspoon salt
2 cloves garlic
1 teaspoon grated ginger
1/4 teaspoon pepper
2 tablespoons honey
1 tablespoon castor sugar

Method

1
 
Combine the teriyaki sauce ingredients in a small saucepan. Bring to a boil over medium heat. Stir well until sugar and honey dissolves. Leave to cool completely.
2
 
Mix chicken meat with the teriyaki sauce in a large plastic container. Cover and leave in the refrigerator for at least 4 hours or, preferably, overnight.
3
 
Skewer a piece of chicken meat, followed by a slice of big onion and capsicum and repeat this once. Continue with the rest of the bamboo skewers.
4
 
Heat a flat non-stick pan with some cooking oil for 1 minute. Pan-fry each skewer for 2 minutes on each side until the meat is cooked. Alternatively, you may baste the skewers and grill over medium heat for 10 minutes and turning over until the meat is cooked.
5
 
Sprinkle with some sesame seeds before serving.
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Cooking Card

Teriyaki chicken skewer recipe

By Debbie Teoh
Preparation time
250 Mins
Cook time
20 Mins
Yield
4 Servings

Main Ingredients

400 g chicken breast meat
10 bamboo skewers
1 big onion
1 yellow capsicum
cooking oil
1 teaspoon toasted sesame seeds
TERIYAKI SAUCE:
80 ml Japanese soy sauce
50 ml water
1 tablespoon mirin/ Chinese wine
1/2 teaspoon salt
2 cloves garlic
1 teaspoon grated ginger
1/4 teaspoon pepper
2 tablespoons honey
1 tablespoon castor sugar

Instructions

  1. Combine the teriyaki sauce ingredients in a small saucepan. Bring to a boil over medium heat. Stir well until sugar and honey dissolves. Leave to cool completely.
  2. Mix chicken meat with the teriyaki sauce in a large plastic container. Cover and leave in the refrigerator for at least 4 hours or, preferably, overnight.
  3. Skewer a piece of chicken meat, followed by a slice of big onion and capsicum and repeat this once. Continue with the rest of the bamboo skewers.
  4. Heat a flat non-stick pan with some cooking oil for 1 minute. Pan-fry each skewer for 2 minutes on each side until the meat is cooked. Alternatively, you may baste the skewers and grill over medium heat for 10 minutes and turning over until the meat is cooked.
  5. Sprinkle with some sesame seeds before serving.

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