TERIYAKI SKEWERS

MAKES 6 SERVINGS HANDS-ON TIME 35 MINUTES TOTAL TIME 35 MINUTES

Teriyaki Sauce

⅓ cup sodium-reduced soy sauce 3 tbsp mirin

1 tbsp packed brown sugar

1 tsp minced peeled ginger 1 clove garlic, minced

Skewers 450 g

4

boneless skinless chicken thighs, cut in 1-inch chunks green onions (white and light green parts only), cut crosswise in 1-inch pieces 1 tbsp vegetable oil

¼ tsp each salt and pepper

Teriyaki Sauce In saucepan, bring soy sauce, mirin, brown sugar, ginger, garlic and ¼ cup water to boil. Reduce heat and simmer until reduced to about ⅓ cup, 7 to 9 minutes. Strain through fine-mesh sieve; discard solids. (Make-ahead: Refrigerate in airtight container for up to 5 days.) Preheat barbecue to medium-high heat (about 375°F); grease grill.

Skewers While sauce is simmering, alternately thread chicken and green onions onto 6 soaked wooden skewers. (Makeahead: Refrigerate in airtight container for up to 24 hours.) Brush all over with oil; sprinkle with salt and pepper.

Place skewers on grill; close lid and cook, flipping occasionally and brushing with 2 tbsp of the Teriyaki Sauce during final minute of cooking, until chicken is no longer pink inside, about 12 minutes. Transfer to serving platter; brush with remaining Teriyaki Sauce.

PER SERVING about 141 cal, 15 g pro, 6 g total fat (1 g sat. fat), 5 g carb (trace dietary fibre, 3 g sugar), 55 mg chol, 442 mg sodium, 182 mg potassium. % RDI: 2% calcium, 8% iron, 2% vit A, 2% vit C, 5% folate.