Japanese chicken on skewers, marinate in teriyaki sauce then grilled. Absolutely delicious. Serves 4

6 to 8 Bamboo skewers soaked in water 6 to 8
4 boneless chicken breasts halves 4
8 Green onions, cut in 1 inch [2.5 cm] 8
1/4 cup Soya sauce 50 mL
1/4 cup Sake or dry sherry 50 mL
2 tbsp Brown sugar 25 mL
2 tsp Grated gingerroot 10 mL
1 Garlic clove, minced 1

In a bowl, stir together until sugar has dissolved.

Cut chicken in 1 inch [2.5 cm] pieced. Place chicken in bowl or storage bag, pour marinade over chicken and toss to coat. Cover and refrigerate for 2 to 3 hours. About 20 minutes before serving, alternate pieces of chicken and green onion on skewers.  Baste with sauce.  Grill or broil about 10 minutes or until cooked through, turning and basting 3 or 4 times.  Move away from heat or reduce heat if sauce starts to burn. Heat any remaining marinade. Serve over chicken.    

Serve with steamed rice.

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