Chicken teriyaki skewers with griddled spring onions

Chicken teriyaki skewers with griddled spring onions

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(4 ratings)

Prep: 15 mins Cook: 15 mins plus soaking

Easy

Serves 4
These simple chicken kebabs are flavoured with a sweet soy sauce marinade and served with charred spring onions

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal190
  • fat4g
  • saturates1g
  • carbs7g
  • sugars7g
  • fibre0g
  • protein31g
  • salt2.5g
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Ingredients

  • 75ml teriyaki sauce (or gluten-free alternative)
  • 2 tbsp clear honey
  • 1 tbsp soy sauce (or use gluten-free alternative)
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 4 chicken breasts, cut into chunks
  • bunch spring onions, trimmed
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tbsp vegetable oil

Method

  1. If using wooden skewers, soak them in water for 20 mins to prevent them from burning. Heat grill to high and line a baking tray with foil. Mix together the teriyaki sauce, honey and soy. Add the chicken pieces and mix to coat. Thread the chicken onto the skewers. Place on the lined baking tray and cook under the grill for about 15 mins until charred, turning and basting from time to time with any extra sauce. Check that the chicken is cooked through before serving.

  2. Meanwhile, heat a griddle pan until hot. Toss the spring onions in the vegetable oil and some seasoning, tip into the pan and cook for 3-4 mins until nicely charred and softened. Serve with the chicken skewers.

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Comments, questions and tips

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Looney76
25th May, 2014
5.05
Had this for lunch yesterday and it was yummy. I will definitely be having it again. Thanks for a great recipe :) xXx
richas111
14th Feb, 2014
5.05
This is a great, simple but tasty recipe. I marinaded the chicken overnight and then added peppers and red onion to the skewers to give a bit more veg content. Served this with the recommended coconut and lime rice, the flavours worked well together.
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