( SERVES 4 )
(You can click on ingredients to see more related recipes)
|600 g||Boneless chicken thighs, or breast fillets|
|¾ cup||Tamari sauce, or light soy sauce|
|¾ cup||Mirin, (Japanese sweet rice wine)|
|2||Garlic cloves, crushed|
|1 tbsp||Fresh ginger|
|24||Bamboo skewers, soaked in cold water for 30 minutes|
- Cut chicken into 2cm cubes. Combine soy sauce, mirin, garlic and ginger in small saucepan and bring to boil, then remove and set aside to cool.
- Pour the cold marinade over the cubed chicken and leave to marinate for 30 minutes.
- Heat a grill on high. Thread chicken cubes on skewers. Place skewers on a foil-lined tray and grill for two minutes per side, turning and brushing frequently with the marinade.