'Teriyaki' chicken skewers
- 1 walnut-sized piece of ginger
- 6
EL Teriyaki marinade (bottle) - 12 (approx. 300 g) Chicken inner fillets
- 12 Bamboo skewers
20 minutes
light
- 1.
- Peel the ginger and grate finely. Mix with teriyaki marinade. Wash the chicken fillets, pat dry and skewer each lengthwise. Brush with marinade. Cover and chill for about 1 hour.
- 2.
- If necessary, drain the chicken skewers and grill them on the hot grill for 8-10 minutes.
1 piece approx:
- 60 kcal
- 12 g egg white
- 1 g fat
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