Sticky ginger teriyaki chicken nibbles

• Ingredients

  • 100ml Japanese soy sauce
  • 100ml Mirin
  • 100ml Dry Sake
  • 1 tbsp caster (superfine sugar
  • 1 tbsp fresh ginger
  • 2 gloves garlic
  • 1 tbsp white sesame seeds
  • 32 chicken nibbles

Found on thefaresage.com

Ingredients

• 100ml Japanese soy sauce
• 100ml Mirin
• 100ml Dry Sake
• 1 tbsp caster (superfine) sugar
• 1 tbsp fresh ginger
• 2 gloves garlic
• 1 tbsp white sesame seeds
• 32 chicken nibbles

Directions

• To make the ginger teriyaki sauce, place the soy sauce, mirin, sake and sugar into a pot. Grate the ginger and garlic using a fine microplane and add these to the pot.
• Bring to a boil, then reduce to a simmer for 2-3 minutes.
• Remove from the heat and allow to cool completely before adding the sesame seeds.
• Place the chicken nibbles into a large plastic container and pour over the ginger teriyaki sauce.
• Refrigerate for at least an hour, but preferably overnight.
• Preheat the oven to 165C Fan Bake. Line a large baking tray with two layers of foil and one layer of greaseproof or parchment paper. Spray with a little oil.
• Drain the chicken nibbles, reserving the marinade. Lay in a single layer onto the prepared baking sheet and place in the oven.
• Pour the reserved marinade into a pot and bring to a boil. Simmer vigorously for 4-5 minutes until slightly reduced.
• Bake the chicken in the oven for 30-35 minutes, basting with the reserved marinade every 10 minutes, until cooked through.
• Serve hot with a fresh coleslaw or salad, or as a finger food.

Nutrition