Preparation time is 15minutes
Cook time is 12minutes
Total time is 27minutes
Serve is for 8 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
8
- 2tablespoons light soy sauce
- 4tablespoons rice wine
- 1teaspoons caster sugar
- 1teaspoons cornflour
- 1teaspoons sunflower oil
- 1tablespoons fresh root ginger, very finely chopped or grated
- 1 garlic clove, crushed
- 400grams skinless boneless chicken thighs, cut into 1cm strips
Nutrition per serving
475kJ / 114Cal
475 Kilojoules or 114 Calories
5% of daily energy intake*
Protein
0.3grams
Fat
0.6grams
Carbs
1.7grams
Sugars
1.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
With a little grown-up help, these skewers can be cooked under the grill or even on a barbecue.
Method
Step 1 of 3
Put all the ingredients, except the chicken, into a saucepan with 2 tbsp of cold water and whisk to dissolve the cornflour. Bring to the boil, reduce the heat to a low simmer, and cook for 2 minutes until it thickens. Cool completely. Pour the sauce over the chicken, and mix. Cover and chill for 1 hour, or up to 4 hours. Meanwhile, soak 8 bamboo skewers in water.
Step 2 of 3
Preheat the grill on its highest setting and line a baking tray with foil, allowing the foil to overlap the edge. Thread the chicken onto the skewers and lay in a line along the tray, farthest away from the foil overlap. Fold the overlapping foil over the exposed handles, to prevent them burning.
Step 3 of 3
Grill for 5-6 minutes on each side, brushing with leftover marinade occasionally, until well cooked and caramelized in places.
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