This recipe makes more teriyaki sauce than you need. Refrigerate the extra for another time.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2010
Ingredients
Quick Teriyaki Sauce:
Method
Quick Teriyaki Sauce: In saucepan, bring soy sauce, mirin, sugar, sake (if using), ginger and 3/4 cup (175 mL) water to boil. Reduce heat and simmer until reduced to about 1 cup (250 mL), about 10 minutes.Whisk 2 tbsp (30 mL) cold water with cornstarch; add to pan and cook, stirring, until thickened. Discard ginger. Let cool.
Meanwhile, cut onions into 1-1/2-inch (4 cm) pieces. Cut chicken thighs into bite-size pieces. Alternately thread chicken and half of the onions onto 4 greased or soaked wooden skewers. Repeat with livers and remaining onions.
Place skewers on greased grill over medium-high heat; close lid and grill, turning halfway through and brushing with about half of the teriyaki sauce, until juices run clear when chicken is pierced, about 8 minutes for thighs and 4 minutes for livers. Brush with more teriyaki sauce if desired.
Nutritional facts Per serving: about
- Sodium 963 mg
- Protein 22 g
- Calories 178.0
- Total fat 5 g
- Potassium 268 mg
- Cholesterol 306 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
%RDI
- Iron 34.0
- Folate 155.0
- Calcium 3.0
- Vitamin A 209.0
- Vitamin C 15.0
