• For this recipe, I used 6 large chicken thighs, which gave me 6 skewers with 4 – 5 pieces of chicken each. If you’d like to make a larger batch, feel free to add more chicken, the marinade is flavorful enough without needing to adjust anything else. However, if you’re cooking for more than two people, it’s a good idea to also increase the amount of carrots and parsnips to keep everything balanced.

Step 1: Prep the Chicken and Vegetables

• Start by cutting the chicken into bite-sized cubes. Season with salt to taste. Next, slice the white part of the spring onions into pieces about 5 cm long—just the right size to thread onto skewers.
• Carrots – Peel and cut into thin, matchstick-sized strips (julienne). This helps them cook quickly while staying slightly crisp.
• Parsnips – Peel and julienne just like the carrots. They add a natural sweetness and earthy flavor that balances the dish perfectly.

Step 2: Assemble the Skewers

• Take a skewer and thread on the following ingredients in this order:
• A piece of chicken
• A piece of spring onion
• Another piece of chicken
• Another piece of spring onion
• Repeat until the skewer is full, and continue this process with all the chicken.
• After, heat a large pan over medium-high heat. Add sunflower oil, and once hot, place the skewers in the pan. Cook for 2 minutes on each side, turning each skewer four times for an even cook (a total of 8 minutes).

Step 3: Stir-Fry the Vegetables

• In a separate pan, heat sunflower oil. Add the julienned carrots and parsnips. Stir-fry the vegetables until tender, with a slight golden color but still crunchy. Once done, set them aside.

Step 4: Make the Teriyaki Sauce

• In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Heat over medium heat while stirring for a few minutes until the sugar dissolves completely and the sauce begins to thicken.

Step 5: Combine the Sauce with Vegetables and Chicken

• When the vegetables are almost done, pour some of the teriyaki sauce over them and mix well to coat evenly. Once the skewers are cooked through, drizzle the remaining teriyaki sauce over the skewers. Using a spoon, drizzle the sauce from the pan over the skewers. As the sauce begins to caramelize, rotate the skewers several times to ensure they’re evenly coated. Make sure the pan is not too hot to avoid caramelizing the sauce too quickly.

Step 6: Toast the Sesame Seeds

• In a dry pan, toast the sesame seeds over medium heat for a few minutes until they turn golden brown and fragrant. Be careful not to burn them. Once toasted, remove from the pan and set aside.

Ready to Serve

• Place a generous portion of the stir-fried vegetables on each plate. Top with the chicken skewers and drizzle with any remaining teriyaki sauce. Finally, sprinkle the toasted sesame seeds over the top for a crunchy, nutty finish.
• Serve hot and enjoy!