Teriyaki Baby Chicken
Created by ImPat on October 27, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #15282
Ingredients
- 1 teaspoon garlic, chopped
- 1 teaspoon fresh gingerroot, grated
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons oil
- 1 teaspoon granulated sugar
- 600 grams raw chicken (breast or thigh meat cut into 3cm cubes)
How to Make
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Step 1: Combine all of the ingredients down to and including the sugar and reserve a small portion for basting and then add the chicken pieces and marinate for 10 minutes.
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Step 2: Thread about four pieces of chicken on to each skewer.
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Step 3: Grill or barbecue the chicken, basting often for extra flavour.
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Step 4: Serve with steamed rice perhaps a Japanese coleslaw.
Nutritional Facts
- Serving Size: 1 (173.5 g)
- Calories 214.9
- Total Fat - 9.9 g
- Saturated Fat - 1.7 g
- Cholesterol - 360 mg
- Sodium - 1092.7 mg
- Total Carbohydrate - 2.5 g
- Dietary Fiber - 0.1 g
- Sugars - 1.3 g
- Protein - 27.6 g
- Calcium - 20.4 mg
- Iron - 3.8 mg
- Vitamin C - 5.8 mg
- Thiamin - 0 mg