Chicken terayaki skewer

We make the terayaki sauce. For that we take all the ingredients except the chicken and grind it with the blender until we get a fine sauce. Ready, for lazy people.

Cut the chicken into large pieces. Insert the pieces on 3 skewer sticks. Approx. 80gr of chicken per skewer.

Let's dip the chicken skewers in the sauce. I do it this way because I am lazy, but there are motivated people who leave the chicken all night to absorb the sauce. Then the recipe is no longer 10 minutes.

Put it in the oven for 10 minutes at 200 degrees or in a frying pan with very little oil and fry it.