Yakitori Chicken and Spring Onion Skewers
Makes 1 serving

INGREDIENTS
160 g Chicken thigh, skinless and boneless (In 3 cm pieces. Thigh stays juicy under the grill in a way breast does not. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
60 g Spring onion (The white and pale green parts, in 3 cm lengths, threaded between the chicken.)
20 g Tamari
1 tsp, about 7 g Honey
1 tsp, about 4 g Sugar
A few slices Fresh ginger
1 clove, about 3 g Garlic
100 g Cucumber
A tablespoon Rice vinegar
1 tsp (3 g) Sesame seeds

METHOD
1. Simmer the tamari, honey, sugar, ginger, garlic and two tablespoons of water in a small pan for five minutes until it reduces to a syrup that coats a spoon.
2. Thread the chicken and spring onion alternately onto four skewers.
3. Grill under a hot grill for five minutes, brush with the glaze, turn, brush again and grill for five more minutes until the glaze is sticky and dark and the chicken is cooked through.
4. Slice the cucumber thinly, salt it for five minutes, squeeze, and dress with the vinegar and sesame seeds. Brush the skewers with the last of the glaze to serve.

Contains soya and sesame.

RECIPE NOTES
295 kcal, because it is chicken and vegetables and a spoonful of glaze. Add 120 g of cooked rice for another 156.
Tamari rather than soy keeps the gluten out. Brushing the glaze on during grilling rather than marinating in it is what stops the sugar burning before the chicken is done.

Full recipe: https://www.getfuel8.com/recipes/yakitori-chicken-skewers-cucumber
