Chicken Teriyaki Skewers

• total time: 33 minutes

Ingredients

800g chicken thigh, cut into chunks

4 spring onions, white part cut into 3cm lengths, green part chopped for garnish

Sesame seed, to garnish

Teriyaki Sauce

Cornstarch slurry (1 cup water + 2 tbsp cornstarch)

⅓ cup brown sugar

⅓ cup light soy sauce

1 1/2 tsp, minced garlic

1 tsp, minced ginger

1 tbsp rice vinegar

1 tbsp honey

½ tsp sesame oil

Directions

To make the teriyaki sauce combine all ingredients in a small pan over medium heat. Bring to a simmer whilst stirring, cooking until the sauce thickens. It should become dark brown, glossy and stick to the back of a spoon / spatula. Remove from heat and let cool.

Place chicken in a mixing bowl and combine with half of the teriyaki sauce. Set aside to marinate for at least 30 minutes or overnight. Set the leftover sauce aside for serving. After marinating, thread the chicken onto skewers, alternating with pieces of spring onion between every few pieces of chicken. To cook, grill the skewers over medium heat for about 3 - 4 minutes on both sides until cooked through and has a nice char.

Transfer the skewers to a serving dish, drizzle with extra teriyaki sauce and garnish with spring onion and sesame seeds.