Teriyaki Chicken Skewers 


Makes 15 skewers
  • 300 gm chicken - cut into ¾” flat pieces 
  • 1 small green capsicum - cut into the same size as chicken pieces 
  • 15 small mushrooms - cut stem in level with the cap 
  • 6-8 baby corns - cut into 1” pieces, optional 
MARINADE 

  • 3 tbsp soya sauce 
  • 3 tbsp teriyaki sauce (ready-made) 
  • 1 tbsp lemon juice 
  • ¾ tbsp brown sugar 
  • ½ tsp ginger paste 
  • 1 tbsp garlic paste 
  • 2 tbsp oil a pinch of salt and pepper 
  1. Mix all ingredients of the marinade in a low- sided dish. Marinate chicken, capsicum, baby corn, and mushrooms in the marinade for 4-5 hours or overnight. 
  2. Skewer a piece of chicken, keeping it flat on the skewer. Thread baby corn, then capsicum, and a piece of chicken again on the skewer. Finally top with a mushroom, threading it sideways, so that it lies flat on the skewer. Keep skewers in the dish and cover with a plastic wrap. Keep refrigerated till serving time. 
  3. To serve, bring the chicken to room temperature by removing from the fridge about 30 minutes earlier. 
  4. Pan fry for 4-5 minutes in 2-3 tbsp oil in a pan (do not put too much oil in the pan) on medium heat, turning sides until cooked. Spoon the remaining marinade on the chicken skewers while pan-frying to keep them moist and succulent. Serve hot.

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