Ingredients
- ( 3 medium) Skinless Chicken Thigh
- ( 7 tbsp) Teriyaki Marinade
- ( 0.5 medium) Red Capsicum
- ( 0.5 medium) Green Capsicum
- ( 10 florrets) Broccoli
- ( 2 tbsp) Miso Paste
- ( 2 tbsp) Tahini
- ( 6 tsp) White Wine Vinegar
- ( 0.5 tbsp) Caster Sugar
Did you know?
Baking these at a high heat locks in the juices.Yakitori with Sesame and Miso Dressed Broccoli
Serves 4Time 40 minsJapanese Chicken kababs, baked in the oven.
Fat - total
3g
5%
Fat - saturated
3g
11%
Salt
2245mg
98%
Protein
33g
65%
Carbs
29g
9%
Sugar
4g
4%
Energy
1506kJ
17%
Fibre
6g
22%
% based on an adult’s recommended daily intake
Ingredients
- ( 3 medium) Skinless Chicken Thigh
- ( 7 tbsp) Teriyaki Marinade
- ( 0.5 medium) Red Capsicum
- ( 0.5 medium) Green Capsicum
- ( 10 florrets) Broccoli
- ( 2 tbsp) Miso Paste
- ( 2 tbsp) Tahini
- ( 6 tsp) White Wine Vinegar
- ( 0.5 tbsp) Caster Sugar
Method
-
Preheat your oven to its maximum temperature.
-
Cut the chicken thighs into 2 cm cubes and the place into a bowl with half the teriyaki sauce and allow to marinate in the fridge while you prepare the rest of the dish.
-
Cut the green and red capsicum into 2 cm cubes and set aside.
-
Combine the miso paste, tahini, sugar and vinegar and mix well to combine. You may need to add 30 mL of water to make into a sauce consistency.
-
Skewer the marinated chicken onto the sticks alternating between chicken and capsicum.
-
Bring a pan of water to the boil and place in the broccoli florets cooking for 3-5 minutes. Then drain and set aside.
-
As soon as you place the broccoli into the pot place the chicken skewers into the preheated oven and cook for 10-15 minutes.
-
Serve buy placing the broccoli onto the plates and then dress with the miso sesame sauce and then the chicken skewers.
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