Ingredients
* 1/2 cup reduced-salt soy sauce
* 1/4 cup chicken stock
* 1/4 cup mirin
* 1/4 cup caster sugar
* 1kg chicken thigh fillets, trimmed, cut into 3cm pieces
* 8 green onions, trimmed, cut into 4cm lengths
* steamed rice, to serve
Method
1. Soak skewers in cold water for 15 minutes. Drain.
2. Meanwhile, combine soy sauce, stock, mirin and sugar in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce has reduced and thickened slightly. Allow to cool completely.
3. Thread chicken and onions onto skewers. Place onto a plate. Brush with sauce.
4. Preheat grill on medium-high heat until hot. Grill skewers, basting with sauce, for 6 to 8 minutes or until cooked through. Serve with rice.
Notes & tips
* You'll need 12 bamboo skewers
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