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  3. 'Teriyaki' chicken skewers

'Teriyaki' chicken skewers

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For 12 skewers
  • 500 g Chicken fillet
  • 100 ml Teriyaki sauce or soy sauce, approx. 12 wooden skewers (japan. Seasoning sauce)
15 minutes
light
1.
Wash the fillet, pat dry. Cut into approx. 48 cubes. Stick 4 each on skewers. Drizzle with teriyaki sauce. Let it steep for 30 minutes
2.
Grill for 8-10 minutes at the table on the hot grill or stone turning
1 skewer approx:
  • 40 kcal
  • 160 kJ
  • 10 g egg white
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  1. DIET
  2. COOKIES
  3. STEAK

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