Teriyaki Chicken Skewers

• 130 g raw Chicken breast (4.6 oz raw)
• 25 g Teriyaki sauce (0.9 oz)
• 3 g raw Fresh ginger (0.1 oz raw)
• 3 g raw (1 clove) Garlic
• 3 g Vegetable oil (⅔ tsp)
• 10 g raw (½ scallion) Scallion
• 2 g Sesame seeds (⅔ tsp)

You'll need: 4 bamboo skewers (soaked 20 minutes), Bowl, Frying pan, grill pan or broiler tray, Pastry brush or spoon, Tongs.

Method

1. Marinate the chicken

   Cut the chicken into 2.5 cm (1 inch) cubes. Grate the ginger and garlic. Toss the chicken with two-thirds of the teriyaki sauce, the ginger and the garlic. Leave it for 10 minutes while you soak the skewers.

   Keep a spoonful of fresh teriyaki back. Sauce the raw chicken touched can't be used as a glaze.

2. Thread the skewers

   Cut the white part of the scallion into short lengths. Thread the chicken onto the 4 skewers, alternating with the scallion pieces and leaving small gaps between the cubes.

   Leave a tiny gap between cubes. Packed tight, the middle stays raw while the outside burns.

3. Sear and glaze

   Heat the oil in a frying pan over medium-high heat. Cook the skewers for 8–10 minutes, turning every 2 minutes, until golden with charred edges and 74°C (165°F) in the thickest cube. Brush with the reserved teriyaki sauce in the last 2 minutes.

   Glaze only at the end. Sugar in teriyaki burns black if it's on the pan too long.

4. Sprinkle and serve

   Slice the green scallion tops thinly. Scatter them and the sesame seeds over the hot skewers.

   Toast the sesame in the dry pan for 30 seconds first if you have time. It tastes nuttier.

Swaps

• Chicken breast → Boneless chicken thighJuicier and harder to overcook, about 40 kcal more.
• Teriyaki sauce → Soy sauce plus 1 tsp honeyLower sugar and you control the sweetness.