'Teriyaki' chicken 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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