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Yakitori Chicken kebabs with noodles

Makes three portions

Prep:

Cook:

Serves:

    One of my favourite ways of preparing chicken is to make these marinated yakitori chicken skewers. Mirin is a sweetened sake or rice wine with a light syrupy texture and it adds a wonderful taste to this dish. In Japan yakitori chicken is a street food and many people will grab some from special stalls on their way home from work. Here in Britain it is served up as a delicacy in trendy Japanese restaurants. Traditionally it is made with chicken thigh rather than breast as it has a better flavour and remains lovely and moist.

    Makes three portions

    Ingredients
    ● 3 tbsp mirin
    ● 3 tbsp honey
    ● 3 tbsp soy sauce
    ● 2 tsp rice wine vinegar
    ● 1 tsp grated fresh ginger
    ● 1 clove garlic, crushed
    ● 3 tbsp oil
    ● 4 chicken thighs, boned and cut into large chinks
    ● 125g medium noodles
    ● 1 large courgette, sliced into batons
    ● 1 large carrot, sliced into batons
    ● 2 spring onions, thinly sliced
    ● 1 red onion, sliced
    ● 75g chestnut mushrooms, sliced
    ● 75 ml chicken stock
    ● 4 tsp soy sauce
    ● 4 tsp sweet chilli sauce
    ● 6 bamboo skewers, soaked in water for 20 minutes

    Method
    ● Preheat the oven to 220°C fan (gas 7).
    ● Measure the mirin, soy sauce, honey, vinegar, ginger and garlic into a small pan. Bring to the boil then reduce by a third, stirring. Leave to cool.
    ● Mix the cold marinade with the chicken and marinate for 30 minutes. Season and thread onto 6 skewers.
    ● Heat 2 tbsp oil in a frying pan.
    ● Brown the skewers for 1 to 2 minutes on both sides until golden, then place onto a baking sheet.
    ● Bake in the oven for 12 to 15 minutes until cooked through.
    ● Meanwhile, cook the noodles in boiling salted water according to the packet instructions and drain.
    ● Heat the remaining oil in a frying pan or wok. Fry all of the vegetables for 3 to 4 minutes, then add the noodles and stock, water, chilli sauce, soy and seasoning and heat through. Serve with the kebabs.

    Annabel Karmel

    Method
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