These mini skewers are positively addictive with their sticky, tangy homemade teriyaki glaze. You could also cook these over a barbecue, just be careful to watch the temperature so the glaze chars but doesn’t burn.
Serve with sticky sushi rice and pickled ginger on the side.
Advertisement - Continue Reading Below
- 550 g chicken thigh fillets (skinless and boneless)
- 6 slim spring onions, trimmed and cut into 4cm pieces
- 2 tsp. sesame seeds
- oil, to brush
For the teriyaki sauce
- 100 ml soy sauce
- 100 ml mirin
- 3 cm piece fresh root ginger, peeled and finely grated
- 2 Tbsp. light brown soft sugar
- 1 Tbsp. cornflour
- 2 Tbsp. sake or rice wine vinegar
You will also need
- 12 short wooden skewers, about 15cm
- Step 1For the teriyaki sauce, in a small pan heat the soy sauce, mirin, ginger and sugar over medium-high heat, stirring until the sugar dissolves. Bring to the boil and bubble for 10min, stirring occasionally, until reduced. In a small bowl or cup, mix the cornflour and sake/rice wine vinegar until smooth. Whisk into the pan and bubble for 30sec more, until thickened and glossy. Set aside to cool completely.
- Step 2Cut the chicken into 3cm chunks and mix in a bowl with 1/2 the teriyaki sauce. Thread on to the skewers, alternating with pieces of spring onion.
- Step 3Heat a large nonstick frying pan over low-medium heat (see GH TIP). Lightly brush pan with oil, then add 1/2 the skewers and fry for 18-20min, turning regularly and brushing with some of the reserved sauce (in the small pan), or until the chicken is cooked through. Transfer to a serving dish. Cook remaining skewers.
- Step 4Sprinkle over the sesame seeds and serve.
GET AHEAD:
Prepare to end of step 2 up to a day ahead. Cover and chill. Complete recipe to serve.
GH TIP:
If you have 2 large non-stick frying pans, then cook the skewers simultaneously. To clean the pans, 1/2-fill with cold water and bring to the boil, stirring with a wooden spoon to loosen the charred sauce, then wash as normal.
Per skewer:
- Calories: 110
- Protein: 10g
- Fat: 3g
- Saturates: 1g
- Carbs: 11g
- Total sugars: 7g
- Fibre: 0g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
