Teriyaki Chicken

Teriyaki Chicken

1/4 cup sesame seeds
6 teaspoons salt-reduced soy sauce
6 teaspoons honey
1 teaspoon pure sesame oil (optional)
1 teaspoon finely chopped fresh ginger
1 clove garlic, crushed
1/4 teaspoon freshly ground pepper
4 skinless single chicken breast fillers (125 grams each), cut into 2.5cm chunks
Spring onions for garnish

In a medium bowl, combine sesame seeds, soy sauce, honey, sesame oil, ginger, garlic, and pepper. Mix well. Set aside 2 tablespoons of marinade. Add chicken to remaining marinade in bowl and stir to coast. Cover bowl with clear plastic wrap; refrigerate for 30 minutes, stirring occasionally.

Preheat the grill to hot. Remove the chicken from marinade, place on the rack of the grill pan. Discard marinade in the bowl. Grill the chicken 12cm from heat until no longer pink in centre, about 10 to 12 minutes. Baste the chicken with reserved marinade and turn once.

Garnish chicken with spring onions. Serve immediately.

Variation:
For a special occasion, serve the chicken over Chinese noodles with a dipping sauce. To prepare sauce, combine 1/4 cup salt-reduced soy sauce, 1 teaspoon finely chopped fresh ginger and 1 crushed clove garlic, in a small bowl. Mix well.

Sesame Seeds:
Will stay fresh if stored in the refrigerator or freezer. To bring out their full nutty flavour, toast them in a dry frying pan before using.

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