Sticky teriyaki hen and spring veggie skewers

Sticky teriyaki hen and spring veggie skewers

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Sticky teriyaki hen and spring veggie skewers

The ingredient of Sticky teriyaki hen and spring veggie skewers

  1. 12 Coles RSPCA Approved Chickenu00a0Thigh Fillets, cutu00a0intou00a0thirds crossways
  2. 1 bunch asparagus, cut into 5cmu00a0lengths
  3. 1 bunch spring onions, reduce into 5cmu00a0lengths
  4. Chargrilled lemon halves, to serve
  5. 1/4 cup (60ml) salt-reduced soy sauce
  6. 1/4 cup (60ml) sake or rice wine vinegar
  7. 2 tablespoons mirin seasoning
  8. 2 tablespoons caster sugar
  9. 1 teaspoon ginger, finely grated

The instruction how to make Sticky teriyaki hen and spring veggie skewers

  1. To make the teriyaki sauce, integrate the soy sauce, sake or vinegar, mirin seasoning, sugar and ginger in au00a0small saucepan over low heat. Cook, stirring, for 5 minutes or tillu00a0sauce thickens barely. Set aside for 15 minutes to chill.
  2. Combine bird and teriyaki sauce in a big glass or ceramic bowl. Cover with plastic wrap and area inu00a0the refrigerator for 1 hour to expand theu00a0flavours.
  3. Thread fowl, asparagus andu00a0spring onion onto soaked bamboou00a0skewers.
  4. Preheat a barbecue grill or chargrill on medium-low. Cook the fowl on grill for four-5 minutes every aspect or till cooked through and beginning to caramelise. Transfer to a serving platter. Serve with lemon.

Nutritions of Sticky teriyaki hen and spring veggie skewers

fatContent: 415.382 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 10 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 56 grams protein
sodiumContent:

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