1/2 cup tamari
1/4 cup chicken stock
1/4 cup mirin
1/4 cup sugar
300g chicken thigh fillets, trimmed, cut into 3cm pieces
6 spring onions, trimmed, cut into 3cm lengths
- Combine tamari, stock, mirin and sugar in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce has reduced and thickened slightly. Allow to cool completely.
- Thread chicken and spring onions onto skewers. Place onto a plate. Brush with sauce.
- Preheat the grill or a heavy-based frypan on medium-high heat until hot. Cook skewers, basting with sauce, for 6 to 8 minutes or until cooked through. Serve with wilted spinach if desired.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Chicken
- Method: Pan fry
- Cuisine: Japanese