The following dish does not require lengthy marinating, just the time it takes you to lay the table and make a salad for the first course, making this a good standby for last-minute entertaining.
Thread the chicken pieces on the skewers, alternating with the spring onions.
Make a teriyaki sauce with the remaining ingredients, and marinate the skewers in it.
Cook on a barbecue or under the grill, for 8 to 10 minutes, and serve with the rest of the sauce, briefly boiled, and a bowl of steamed rice.
Prawns, scallops or small pieces of pork can be cooked in the same away.
© 2000 Frances Bissell. All rights reserved.