Chicken Teriyaki Skewers

Ingredients

• 600 g Chicken breast fillet
• 1 Garlic clove
• 4 tbsp soy sauce
• 2 tbsp Lime juice
• 1 large cucumber (≈600 g)
• 2 packs daikon radish sprouts
• 1 tbsp Sesame oil
• 0.5 tsp wasabi paste
• Salt
• 0.25 tsp Chili flakes

Instructions

1. 1.

   Pat the chicken dry, slice into strips, thread them onto 8 metal skewers in a wave pattern and place on a parchment-lined baking sheet. Peel and mince the garlic. Mix 3 tbsp soy sauce, 1 tbsp lime juice and the garlic. Brush the skewers with some of the mixture and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15–18 minutes, basting occasionally.

2. 2.

   Meanwhile, prepare the salad by washing the cucumber, cutting it lengthwise into halves, removing seeds, slicing thinly and placing in a bowl. Add the radish sprouts. Whisk together remaining soy sauce, leftover lime juice, sesame oil, wasabi paste, a pinch of salt and chili flakes to make a dressing; pour over the cucumbers and mix. Remove the skewers from the oven and serve with the wasabi cucumber salad.