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Cooking Method

1. Marinate chicken meat chunks with CHNG Kee’s Teriyaki Sauce for 20 mins, and arrange chicken meat chunks and pieces of leek into skewers.

2. Pan-fry in pre-heated pan under low heat for about 15 mins till cooked, and glaze chicken meat chunks with CHNG Kee’s Teriyaki Sauce.

3. Pan-fry for another 2 mins, and serve.

Ingredients

• 120 gm (1/2 jar) CHNG Kee’s Teriyaki Sauce
• 200 gm chicken meat (sliced into chunks)
• 60 gm leek (cut into 4 cm length)