Notes
Ingredients
3 tbsp. hoisin sauce
2 tbsp. soy sauce
250g minced chicken
60g panko breadcrumbs/fresh breadcrumbs
2 tsp. ginger, grated
2 cloves garlic, grated
1 tbsp. sesame oil
2 spring onions, sliced
8 wooden skewers, soaked
Small hanful coriander, chopped
160g sugar snap peas
1/2 lemon, juiced
Rice, to serve
Method
Preheat the oven to 180°C fan/200°C/gas mark 6.
In a large bowl, combine the minced chicken, breadcrumbs, ginger, garlic, sesame oil, half the spring onion, half the coriander, half the hoisin sauce and half the soy sauce. Mix well and divide into four pieces. Shape into flat, oval patties and place on an oiled baking sheet. If you have them, place two skewers into each patty (see photo).
Cook in the oven for 6-8 minutes on each side, until browned and cooked through.
Meanwhile, cook the sugar snap peas in boiling water for 3-4 minutes until tender but still with some bite. Drain, mix with the remaining coriander and a squeeze of lemon juice.
For the glaze, combine the remaining hoisin sauce and soy sauce.
Serve the chicken yakitori, alongside rice and the coriander sugar snap peas, drizzle with the glaze and garnish with the remaining spring onion.