Chicken and Spring Onion Kebabs

This recipe is from Cooking Japanese Style by Mark Gregory and Yuzaburo Mogi (ISBN 0 85941 622 4).

four chicken breasts
two teaspoons sesame oil
one tablespoon soy sauce
eight spring onions
three tablespoons sunflower oil

Cut the chicken breasts into walnut size pieces and season with the sesame oil and soy sauce. Cut the spring onions into 4cm lengths. Then place the chicken pieces and onion pieces alternately onto kebab sticks. Make eight in total. Heat the oil in a frying pan and cook the kebabs for ten minutes or until cooked. Serve on rice with peanut sauce for dipping. Serves four.

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Chicken and Spring Onion Kebabs
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Brian Edmonds <brian@gweep.ca> February 22, 1998