| Ingredients
¼ cup dry sherry
¼ cup soy sauce
¼ cup soft brown sugar
1 tblsp finely chopped fresh ginger
2 cloves garlic, crushed
500 g chicken breast fillets, cubed
¼ cup peanut oil
oil for brushing
10 spring onions, cut into short lengths
|
Method
Combine the sherry, soy sauce, brown sugar, ginger and
garlic in a non-metallic dish and stir to dissolve the sugar. Add the chicken
cubes and toss to coat. Cover with plastic wrap and leave to marinate for
10 minutes, tossing occasionally.
Brush a shallow baking tray with oil. Drain the chicken
and reserve the marinade. Add the peanut oil to the marinade and mix well.
Thread the chicken cubes onto metal skewers, alternating
the chicken with the short lengths of spring onions. Place the skewers
on the oiled baking tray and brush generously with the marinade.
Cook the chicken under a hot grill for 2 minutes. Turn
the skewers with tongs, brush with marinade, and cook for a further 3 minutes,
or until the chicken is cooked.
Place the remaining marinade in a small saucepan and bring
to the boil over a medium heat. Serve the chicken teriyaki with rice, and
the marinade on the side.
|
