Recipes
Yakitori chicken and spring onion skewers
A crunchy, zesty salad adds zing to these tasty kebabs with a sweet, sticky teriyaki glaze
A crunchy, zesty salad adds zing to these tasty kebabs with a sweet, sticky teriyaki glaze
(16 votes)
Cook: 30 Mins
Serves: 4
Nutritional Information
Each 505g serving contains
Energy
2156kj
515kcal
2156kj
515kcal
26%
Fat
6.1g
6.1g
Med
9%
9%
Saturates
1.0g
1.0g
Low
5%
5%
Sugars
11.1g
11.1g
Med
12%
12%
Salt
0.86g
0.86g
Med
14%
14%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
427kj/102kcal
Typical energy values per 100g:
427kj/102kcal
Ingredients
300g easy-cook long grain brown rice, rinsed
120g sachet Blue Dragon Teriyaki Stir Fry Sauce
1tbsp frozen Scratch Cook Chopped Garlic, thawed
600g Butcher’s Selection British Chicken Boneless Thigh Fillets, cut into 2cm pieces
4 spring onions, trimmed and cut into 3cm lengths
½ cucumber, chopped
200g radishes, quartered
1 carrot, cut into ribbons with a vegetable peeler
2 limes – 1 juiced and zest cut into long, fine strips; 1 cut into wedges, to serve
8 wooden or metal skewers
Method
1
Preheat the grill to high and line the grill pan with foil. If using wooden skewers, soak in cold water.
2
Bring a pan of water to the boil, add the rice and cook for 20-25 mins until tender. Drain.
3
Meanwhile, put the teriyaki sauce in a large bowl and stir in the garlic. Add the chicken and stir to coat. Thread onto the skewers, alternating with pieces of spring onion.
4
Grill the skewers for 8-10 mins on each side, until the chicken is cooked through.
5
5 Toss the cucumber, radishes and carrot with the lime juice.
6
Divide the rice between 4 plates, top each with 2 skewers and garnish with the lime zest. Serve with the salad and lime wedges.