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Yakitori chicken with sesame green beans

Yakitori chicken with sesame green beans

Serving size: Serves 2-4
Cuisine type: Japanese
Cooking time: Less than 60 minutes
Special options: Low Carb
Course: Lunch, Main
Favourite flavours: Chicken

Yakitori chicken with sesame green beans
INGREDIENTS

yakitori sauce
¾ cup mirin
½ cup sake
¾ cup Japanese soy sauce
¼ cup caster sugar
1 teaspoon arrowroot

600g chicken thigh fillets, cut into 2cm dice
12 x 20cm bamboo skewers, soaked

sesame green beans
200g baby green beans
1 tablespoon vegetable oil
1 clove garlic, sliced
2 teaspoons toasted sesame seeds
salt

japanese rice, to serve
METHOD

Place mirin and sake into a saucepan and bring to the boil over medium high heat. Stir in soy and sugar; mix until dissolved. Reduce heat and simmer 30 minutes.

Mix arrowroot with 2 teaspoons of water to form a paste. Stir into sauce and simmer a further 5 minutes or until thickened.

Meanwhile, thread chicken onto skewers and baste with a little of the sauce.
Heat a char-grill pan over medium high heat and cook skewers, 3-4 minutes on one side; turn over and cook a further 2 minutes, basting with sauce.

Blanch beans in boiling water for 2 minutes; drain. Toss beans in a pan with oil, garlic and sesame seeds; season with salt.

Serve chicken with kosikori rice and sesame green beans

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