Chicken Teriyaki Skewers
This recipe makes more teriyaki sauce than you need. Refrigerate the extra for another time.
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Cooking tools:
- Grill
- Skewer
- Saucepan
- Stove
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Pastry brush
- Spoon
Ingredients
- 1 bunch green onions
- 8 oz (250 g) boneless skinless chicken thighs
- 8 oz (250 g) chicken livers or boneless skinless chicken thighs
- 1/2 cup (125 mL) soy sauce
- 1/3 cup (75 mL) mirin
- 2 tablespoons (30 mL) granulated sugar
- 2 tablespoons (30 mL) sake (optional)
- 2 slices gingerroot
- 1 tablespoon (15 mL) cornstarch
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