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Teriyaki chicken skewer recipe

By Debbie Teoh
11 February 2011 1:00 PMUpdated 06 Feb 2012

Teriyaki chicken skewer recipe

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.

Serves: 2-4

Ingredients:

400g chicken breast meat, cut into 1.5cm cubes, marinated with 1 teaspoon corn flour

10-12 bamboo skewers

1 big onion, peeled and cut into wedges

1 yellow capsicum, cut into 1.5cm cubes

Some cooking oil

1 teaspoon toasted sesame seeds

Teriyaki sauce:

80ml Japanese soy sauce/ light soya sauce

50ml water

1 tablespoon mirin/ Chinese wine

1/2 teaspoon salt

2 cloves garlic, pounded finely

1 teaspoon grated ginger

1/4 teaspoon pepper

2 tablespoons honey or to taste

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.

           

          With more than 10 years experience in the food industry, Debbie is a true-bred Nyonya who hails from Malacca. She is the author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications. Debbie develops and tests recipes for companies, and contributes to magazines. She is also a Nyonya food consultant for Tourism Malaysia.

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