Recipe: Vicki Ravlich-Horan | Images: Ashlee DeCaires
Teriyaki chicken is a family favourite and so simple to make. Forget pre-made sauces and marinades—make your own!
⅓ cup mirin
⅓ cup sake
⅓ cup soy sauce
3 tbsp brown sugar
500g chicken thighs, skinless and boneless
2 bunches of spring onions
Place the mirin, sake, soy sauce and brown sugar in a small pot. Heat and bring to a simmer to dissolve the sugar and reduce slightly. Take off the heat and allow to cool.
Cut the chicken into 1–2cm cube pieces and marinate for 1–2 hours or overnight in half of the sauce.
Starting at the white end of the spring onion, cut these into 1–2cm pieces until you get to the hollow green part. Thread the chicken on wooden skewers, alternating with the spring onion.
Heat a large pan over a medium heat with a little oil and sear the skewers until golden on both sides, being careful not to burn. You will probably have to do this in batches. When they are all cooked, place all the skewers in the pan and pour over the remaining sauce. When the sauce has heated through and coated the skewers they are ready to serve.