Poultry recipes
Chicken Teriyaki
1/2 cup soy (125ml)
1/2 cup sherry (125ml)
1/2 cup brown sugar (125ml)
1/4 cup rice wine vinegar (62ml)
1 tbsp garlic, chopped (15ml)
1 1/2 tbsp ginger, grated (22.5ml)
1 tbsp oil (15ml)
8 x Chicken breasts

Add all of the ingredients with the exception of the chicken, into a sauce pan and bring to a boil. Reduce heat and simmer for 5 minutes just until infuse flavour.

Let the sauce cool to room temperature. Cut 8 chicken breasts into strips and place in a sealable plastic bag. Pour cooled marinade over top and place in the fridge to set up for a minimum of 2 and up to 4 hours.

Place the bamboo skewers in water and leave to soak for 30 minutes. Thread the chicken strips on the soaked bamboo skewers and place on a tray

Preheat the grill to medium high heat. Oil the grill and place the chicken skewers down on the grate on an angle. Rotate halfway after 1 minute to get cross hatch marks.

Cook for approximately 3 minutes per side or until golden and chicken is cooked through.


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