This dish is a great option when you have a crowd. You can be assured of moist chicken when you add steam to the oven while still getting a caramelised finish.
If you are using bamboo skewers, remember to soak your skewers in water for an hour before using them, or you can cover the ends of the skewers in tinfoil to prevent them burning
METHOD
For the Marinade:
- In a saucepan mix all marinade ingredients and cook at a medium heat until sugar is dissolved and sauce has reduced by a quarter.
- Use ½ cup of sauce as a marinade for the chicken and reserve half for the glaze.
For the Glaze:
- Heat the rest of the marinade in saucepan .
- Mix cornflour and water to a paste and add to warm sauce. Stir until sauce thickens.
For the Skewers:
- Thread marinated chicken and vegetables onto skewers
- Brush each skewer on each side with glaze.
- Preheat oven 200C Fan grill (or fan assisted) with medium humidity. Place tray inside to heat up with the oven.
- When oven is heated place skewers on to hot tray.
- Cook for 20 minutes. After 10 minutes turn skewers and baste with glaze .
- If desired baste again with glaze before serving.
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Ingredients
Teriyaki Marinade and Glaze.
1 cup soy sauce
½ cup mirin
½ cup brown sugar
2 t minced garlic
2 t finely minced ginger
2 T sesame oil
For Glaze:
2 t cornflour
1 T water
For the Skewers
2 Large chicken breasts cut into 2-3cm cubes.
(Marinate in sauce as above)
2 zucchini cut into 2cm slices
2 red or yellow peppers cut into 3cm pieces.
8 cherry tomatoes
