Teriyaki Skewers

Hands-on time: 35 minutes

Total time: 35 minutes

Makes: 6 servings Yakitori, a Japanese skewered chicken, is so easy to make. We love using thigh meat because it stays nice and juicy on the grill. Save any leftover sauce for stir-fries or noodles.

Teriyaki Sauce:

⅓ cup sodium-reduced soy sauce

3 tbsp mirin

1 tbsp packed brown sugar

1 tsp minced peeled fresh ginger

1 clove garlic, minced

Skewers:

450 g boneless skinless chicken thighs, cut in 1-inch chunks

4 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 finemesh sieve; discard solids. (Makeahead: Refrigerate in airtight container for up to 5 days.)

Skewers: While sauce is simmering, alternately thread chicken and green onions onto 6 soaked wooden skewers. (Make-ahead: Refrigerate in airtight container for up to

24 hours.) Brush all over with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning 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.