serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 500 g skinless chicken thigh fillet, cubed
- 1 tsp grated ginger
- ½ tsp coconut sugar
- 1 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- ½ tsp sesame oil
- 2–3 spring onions, chopped
Marinating time: 3 hours
Instructions
- Season chicken well with salt and pepper. Transfer to a bowl
- To make a marinade, add ginger, coconut sugar, soy sauce, rice vinegar and sesame oil to chicken. Stir to coat evenly. Chill for 3–4 hours.
- Preheat a barbecue hot plate. Skewer chicken, alternating with pieces of spring onion (4 pieces spring onion to 3 pieces chicken). Flatten chicken so it cooks quicker.
- Barbecue for 3–5 minutes on side. Serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
