Chicken Teriyaki

Serves: 20

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Total Time: 25

Prep Time: 10

Cook Time: 15

• For the marinade
• 120 ml (8tbsp) soy sauce
• 2 teaspoon(s) toasted sesame oil
• 2 tablespoon(s) orange juice
• 3cm (1in) piece ginger, peeled and grated
• 2 clove(s) garlic, crushed
• 4 large skinless chicken breasts
• 24  wooden skewers
• 2 teaspoon(s) sesame seeds
• For the dipping sauce
• 100 ml soy sauce
• 3cm (1in) piece ginger, peeled and grated
• 2  spring onions, finely chopped

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.
5. 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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