Teriyaki Chicken Recipe

Teriyaki Chicken Recipe

Cut 4 chicken breast or thigh fillets into small cubes and place in a medium bowl. Combine 1/3 cup soy sauce, 1-2 tablespoons honey, 1-2 cloves crushed garlic, 2 teaspoons grated fresh ginger and 1 tablespoon sherry in a jug or small bowl. Pour over the chicken and stir well to combine. Cover and refrigerate for several hours or overnight. Thread 2 cubes of chicken alternately with 3cm pieces of spring onion onto wooden cocktail skewers. Cook the skewers on a lightly oiled preheated grill or barbecue flat-plate for 2-3 minutes each side or until the chicken is tender and cooked through. Brush with marinade while cooking and serve with chili sauce or yoghurt.

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