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Yakitori chicken

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These are great served as an appetiser or starter.
Serves
4
Prep
15 minutes + 30 minutes to marinate
Cook
5-10 minutes
Each 50g serving contains (excludes serving suggestion)
KCal
75
Carbs
9.00g
Fibre
0.10g
Protein
7.60g
Fat
1.00g
Saturates
0.30g
Sugars
8.00g
Salt
0.70g
Portion Fruit & Veg
0
Ingredients
Ingredients
2 tbsp reduced-salt soy sauce
1.5 tbsp caster sugar
half
tsp runny honey
1 tsp rice wine
3 boneless, skinless chicken thighs, sliced
2 spring onions, sliced
Method
  1. In a small pan, mix together the soy sauce, sugar, honey, rice wine and 1tbsp water. Heat gently to dissolve the sugar.
  2. Remove from the heat, cool then add the chicken and marinate for 30 minutes. Soak 4 wooden skewers in water for 15 minutes, to stop them burning.
  3. Heat the grill. Thread the chicken onto the skewers and grill for 2 minutes then turn, brush with remaining marinade and cook a further 2-3 mins, until golden and cooked through. Serve.
Chefs tips
  • You could use this marinade with thin slices of beef or pork or with raw tiger prawns.
  • Freezing instructions:¬†Suitable for freezing once cooked. Chill quickly. Then defrost in the fridge or microwave and reheat in the oven or microwave until piping hot.
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