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Chicken Teriyaki Skewers with Griddled Spring Onions

So simple to prepare and so delicious to eat, this recipe is a sure-fire weeknight winner. Given a quick ‘go’ under the broiler, and served with Coconut and Lime Rice (a must!), this dish is full of flavor yet quite healthy. If you have more time, marinate the chicken pieces for a deeper flavor. We loved the sauce so much that we used it with salmon to equal applause. This would also be wonderful on the grill in warmer weather.

Chicken Teriyaki Skewers with Griddled Spring Onions

2½ fl. oz. teriyaki sauce
2 tbs. honey
1 tbs. soy sauce
4 chicken breasts, cut into 1-inch chunks
bunch spring onions, trimmed
1 tbs. vegetable oil

If using wooden skewers, soak them in water for 20 minutes to prevent them from burning. Mix together the teriyaki sauce, honey, and soy sauce, then toss in the chicken chunks and mix to coat. Thread the chicken on skewers and place on a foil-lined baking pan. Heat the broiler and cook the chicken for 12-15 minutes, turning and basting with the marinade from time to time.

Meanwhile, heat a griddle (or griddle pan) and toss the spring onions with the oil and some seasoning. Tip them onto the griddle and cook for 3-4 minutes, until nicely charred and softened.

Coconut and Lime Rice

9 oz. jasmine or basmati rice (1½ cups)
5 tbs. flaked coconut
zest and juice of 1lime
small bunch of chopped fresh cilantro

Cook the rice following package instructions. Add the coconut 5 minutes before the end of the cooking time. Stir in the lime zest and juice, and the cilantro. Serve immediately.

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