Veat Teriyaki

Serves 4
    1 packet Veat Chicken Flavor Bites, 1/3 cup(80 ml) dry sherry, 1/3 cup(80 ml) soy sauce, 1/3 cup(60 g) soft brown sugar, 1 tablespoon finely chopped fresh ginger, 2 small cloves garlic, crushed oil - for brushing, 1/4 cup(60 ml) peanut oil, 10 spring onions - cut into 3cm lengths.

Combine the sherry, soy sauce, sugar, ginger and garlic in a large shallow non-metallic dish and stir to dissolve the sugar. Add Veat Bites and toss to coat. Cover with plastic wrap and leave to stand for 10 minutes, tossing occasionally. Brush a shallow baking tray with oil. Drain the soyeat, reserving the marinade. Add the peanut oil to the marinade and mix well. Thread the Veat Bites onto 12 metal skewers, alternating with the spring onions. Place skewers on the tray and brush generously with the marinade. grill the skewered Veat.

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Veat Teriyaki

Veat Teriyaki

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