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