Chicken Yakitori

• 4 None spring onions, green parts cut off then julienned, whites sliced diagonally
• 1 lb chicken thighs, cubed
• 1 None red pepper, seeded, cubed
• 6 None button mushrooms, halved
• 1 None baby eggplant, sliced
• -1 None Sauce
• 1/2 cup Japanese soy sauce
• 1/2 cup sake
• 1/2 cup mirin
• 2 tbsp brown sugar
• 1 tsp chili sauce
• None None steamed rice, to serve

1. Preheat grill.
2. Wrap 1 piece of julienned onion around each piece of chicken. Thread onto 12 soaked bamboo skewers, alternately with vegetables. Lightly coat with oil.
3. To make the sauce, bring all sauce ingredients to a boil, stirring. Reduce heat to low and simmer for 3-5 mins, until reduced by 1/2.
4. Grill skewers for 8-10 mins, basting with 1/2 the sauce, until cooked through.
5. Bring remaining sauce back to a boil. Serve skewers drizzled with sauce and sprinkled with remaining spring onions. Serve with rice.

spring onions, chicken thighs, red pepper, button mushrooms, baby eggplant, sauce, soy sauce, sake, mirin, brown sugar, chili sauce, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/34315 (may not work)