TERIYAKI CHICKEN BRUSHES

These chicken skewers have the sweet and salty touch of Teriyaki sauce that is extremely easy to make at home and you can keep it in the refrigerator for other uses. This is the kind of recipe that children and adults like.

INGREDIENTS

Teriyaki sauce:

1/3 cup Soy Sauce

¼ cup Honey Bee

2 tablespoons grated fresh ginger

1 tablespoon roasted sesame oil

2 Tablespoons sesame seeds

Skewers:

4 chicken breasts without bone or skin

4 Chambray Onions

2 Chile Morrón verde

Skewer Sticks

To decorate:

Green onions of chambray onion

PREPARATION

To prepare the teriyaki sauce all the ingredients are mixed until combined.

The chicken is cut into squares of 2 cms. Onions are removed the green tail that will be used later. The onion is cut into 4 parts throughout. The peppers are cut into squares of 2 cms.

Chicken, peppers and onion are combined and the sauce is emptied over the ingredients. Let stand in the refrigerator for 1 hour.

To assemble the skewers, a piece of chicken, a pepper and a piece of onion are nailed to the sticks, repeated as many times as necessary to fill the sticks.

The skewers are roasted on the griddle over medium heat, turning to brown on all sides.

The green onions are cut into strips and sprinkled on the skewers to decorate.

While the skewers are prepared, the leftover sauce is emptied in a pan so that it boils for 3 minutes and thickens the sauce. This sauce is served with the skewers to add more sauce to taste.