Teriyaki Chicken Skewers

Teriyaki Chicken Skewers

Teriyaki Chicken Skewers


-       2 tbsp soy sauce 

-       1 tbsp corn starch

-       1 tbsp honey

-       50ml water

-       2 skinless chicken thighs

-       100g asparagus

-       50g French beans

-       50g broad beans 

-       10g spinach

-       1 shallot

-       1 red chilli

-       1 tbsp sesame oil 

-       Squeeze of lemon juice

-       1 tsp sesame seeds

-       1 tsp nigella seeds (optional)

-       Salt (to taste) 


  1. Mix the cornstarch, soy sauce, honey and water to create the Teriyaki dressing 
  2. Chop the chicken into bite size pieces to place onto a skewer. Coat the pieces in the Teriyaki (prefereably marinate overnight for the best flavour) Grill until chicken is cooked through
  3. For the salad, lightly fry the French beans, broad beans and asparagus with 1 shallot in olive oil
  4. After cooking, add to fresh spinach and coat in sesame oil, sesame seeds and nigella seeds
  5. Serve with chopped chilli and a sprinkling of salt


Serves: 1

Per Serving:

- Calories: 528kcal

- Protein: 19g

- Fat: 24g

- Carbohydrates: 38g