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🍽️ Crispy Chicken Skewers with Teriyaki Flavor

236 kcal · 30 min · 4 servings

Ingredients

• 600 g chicken breast fillet
• 1 clove garlic
• 4 tbsp soy sauce
• 2 tbsp lime juice
• 1 large cucumber (600 g each)
• 2 boxes daikon cress
• 1 tbsp sesame oil
• 0.5 tsp wasabi paste
• salt
• 0.25 tsp chili flakes

Instructions

1. 1. Pat the chicken meat dry with a kitchen towel.
2. 2. Cut the meat into thin strips.
3. 3. Thread the meat strips onto 8 metal skewers in a wavy pattern.
4. 4. Place the skewers on a baking sheet lined with baking paper.
5. 5. Peel the garlic clove and chop it finely.
6. 6. Mix 3 tablespoons of soy sauce, 1 tablespoon of lime juice, and the chopped garlic in a small bowl.
7. 7. Preheat the oven to 200 degrees Celsius conventional heat (or 180 degrees Celsius fan-forced).
8. 8. Brush the skewers lightly with the teriyaki sauce.
9. 9. Bake the skewers in the oven for 15 to 18 minutes.
10. 10. Brush the skewers with the sauce repeatedly during the baking time.
11. 11. Wash the cucumber and cut it in half lengthwise.
12. 12. Remove the core from the cucumber halves.
13. 13. Slice the cucumbers into thin slices.
14. 14. Place the cucumber slices in a large bowl.
15. 15. Cut the cress from the bed and add it to the cucumber.
16. 16. Whisk the remaining soy sauce, remaining lime juice, oil, wasabi paste, a pinch of salt, and chili flakes to make a dressing.
17. 17. Pour the dressing over the cucumbers and cress.
18. 18. Toss the salad well so that everything is evenly coated.
19. 19. Take the chicken skewers out of the oven.
20. 20. Serve the skewers together with the wasabi cucumber salad.

Nutrition per serving

• kcal: 236
• Protein: 38 g · Fett/Fat: 7 g · Carbs: 5 g