Japanese-style Chicken Skewers

Ingredients

• For the Sauce:
• ¼ cup light soy sauce
• ¼ cup mirin
• ¼ cup cooking sake
• 2 tablespoons soft brown sugar
• For the Chicken skewers:
• 8 wooden skewers, soaked in cold water for at least 20 minutes
• 4 Turk's free range chicken thigh fillets, skinless
• 1 bunch spring onions, trimmed and cut into 2.5cm lengths
• baby cress to scatter, optional

Directions

1. Combine all sauce ingredients in a small heavy-based saucepan and place over low heat. Gently bring up to the boil then reduce heat and simmer until syrupy.

1. Heat a char grill until hot.
2. Cut the chicken into even-sized pieces (about 3cm) and thread on to the soaked skewers alternating with the spring onion pieces.
3. Place on the hot grill in batches and grill for 5 minutes, turning once or until the chicken is cooked through.
4. Place chicken skewers on a serving plate and drizzle over enough sauce to moisten. Scatter over cress if using.