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Babiche Martens
By
Angela Casley
Food writer for Viva
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Teriyaki marinade is such a great standby. I use this marinade often with beef, chicken and fish to make a stir-fry for dinner. Everybody loves it and anyone can make it. Here I use it to create simple chicken kebabs, which are always a hit at a drinks party. Simply serve it with half the marinade as a dipping sauce as I have here, or make a peanut sauce as an alternative. Makes 20.
Ingredients
| ½ cup | Mirin |
| ¼ cup | Soy sauce |
| 2 Tbsp | Lemon juice |
| 2 Tbsp | Brown sugar |
| 2 cloves | Garlic, crushed |
| 1 Tbsp | Fresh ginger, grated |
| 1 tsp | Sesame oil |
| 1 Tbsp | Sesame seeds |
| 800 g | Chicken breasts, cut into small cubes (Main) |
| 1 Tbsp | Oil |
| ¼ cup | Fresh coriander |
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Directions
- Heat oven to 180C.
- In a large bowl combine mirin, soy sauce, lemon juice, brown sugar, garlic, ginger, sesame oil and seeds. Stir well to combine. Reserve half of the marinade to use as dipping sauce.
- To the remainder of the marinade add chicken, stirring well to mix. Cover and leave to marinate in the fridge for at least 30 minutes. Soak 20 small skewers in cold water for 20 minutes.
- Thread 3 pieces of chicken on to each skewer.
- Place oil in a frying pan and heat to medium heat. Remove kebabs from marinade. Sear in batches, quickly browning on both sides. Place on to a baking dish and finish in the oven for 10 minutes.
- Serve with reserved marinade and coriander leaves.
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