Recipe home
Chicken Teriyaki
Ingredients
For the marinade
120ml (8tbsp) soy sauce
2tsp toasted sesame oil
2tbsp orange juice
3cm (1in) piece ginger, peeled and grated
2 cloves garlic, crushed
4 large skinless chicken breasts
24 wooden skewers
2tsp sesame seeds
For the dipping sauce
100ml (4fl oz) soy sauce
3cm (1in) piece ginger, peeled and grated
2 spring onions, finely chopped
120ml (8tbsp) soy sauce
2tsp toasted sesame oil
2tbsp orange juice
3cm (1in) piece ginger, peeled and grated
2 cloves garlic, crushed
4 large skinless chicken breasts
24 wooden skewers
2tsp sesame seeds
For the dipping sauce
100ml (4fl oz) soy sauce
3cm (1in) piece ginger, peeled and grated
2 spring onions, finely chopped
Guests can enjoy this spicy, sticky treat hot or cold. Serve with an authentic soy and ginger dipping sauce.
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Method
1. Place all the marinade ingredients in a pan (except the chicken, skewers and sesame seeds) and bring to the boil. Remove from heat and cool.2. Cut each chicken breast into 6 long strips and thread onto skewers, place in a shallow non-metallic container. Pour the soy mixture over the chicken pieces and leave to marinate for at least 30 minutes.
3. Make the dipping sauce by mixing the soy, ginger and one spring onion. Pour into a shallow serving bowl. Finely slice the other spring onion.
4. Preheat grill to high and cook the meat for 3 minutes each side, basting with the marinade as you turn them over. Sprinkle with the sesame seeds and spring onions, serve with the dip.
Get ahead
Marinate the chicken up to 6 hours ahead and keep chilled in the fridge until ready to serve.
Photographs Peter Cassidy; food styling Sunil Vijayakar; recipes Mitzie Wilson
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