Chicken Negima with Teriyaki Glaze

Juicy chicken pieces alternate with spring onions on skewers and are fried in a sweet-salty teriyaki glaze. Simple steamed rice goes well with it.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 400 g Boneless chicken thigh fillet, skinless
• 4 pc Spring onions
• 4 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tbsp Sugar
• 1 tbsp Cooking oil
• 150 g Sushi rice
• 1 tsp Sesame seeds
• Salt

Method

1. Rinse the rice thoroughly in a sieve until the water runs clear, then bring it to a boil in a pot with about 300 ml water, cook covered on the lowest heat for 12 minutes and let it steam for 10 minutes.
2. Cut the chicken thigh meat into bite-sized pieces and lightly season with salt. Cut the spring onions into pieces about 3 cm long.
3. Stir the soy sauce, mirin and sugar together in a small bowl until the sugar has completely dissolved.
4. Alternately thread the chicken pieces and spring onions onto four wooden skewers that have been soaked in water for about 10 minutes beforehand.
5. Heat the oil in a large pan over medium heat and fry the skewers all around for about 10 minutes until golden brown and the meat is cooked through.
6. Add the teriyaki sauce and glaze the skewers for about 2 minutes while turning them, until the sauce thickens slightly and glistens.
7. Serve the skewers with the rice, sprinkle with sesame and serve immediately.