Teriyaki Chicken Skewers
1 large leek, trimmed, halved lengthways and cut into 4cm lengths
bamboo skewers, soaked in water
spring onion, sliced
Thread chicken onto skewers and alternate with leeks onto skewers.
Heat a large non-stick frying pan over medium heat. Brush the pan with a little oil. Cook chicken skewers for 2-3 minutes each side or until almost cooked.
Brush chicken with a generous amount of sauce.
Turn and brush the other side. Keep turning and basting chicken .
Transfer skewers to a serving plate. Top with spring onion to serve.