Teriyaki Chicken Skewers – recipe | Unilever Food Solutions UK

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Advance Preparation

  • Skewers 30 pc
  • Cucumber 100 g
  • Japanese rice vinegar 150 ml
  • Star anise 2 g
  • Demerara sugar 75 g
  • Chicken breast, skinless 1 kg
  1. Advance Preparation

    • Soak wooden skewers in cold water for 24 hours.
    • Cut Chicken into 2cm dice and cover in KNORR Blue Dragon Teriyaki Marinade.
    • Thread Chicken onto Skewers (3 per portion).
    • For Pickles: Heat Vinegar, Star Anise and Demerara sugar till it sugar dissolves. Then chill
    • Add small diced Mouli to pickling liquor for 2 hours then add thinly Sliced Cucumber for 30 mins prior to service.
  2. Method

    • Cook Skewers on Griddle over Medium heat to above 75c.
    • Sprinkle with Sesame seeds and serve 3 per portion on platter with pickled Cucumber and Mouli.