Chicken and spring onion skewers

Doug Sherring

Ingredients

2	Chicken breasts, or 4 chicken thighs, cut into about 2cm cubes (Main)
1 bunch	Spring onion
2	Lemons, juice only
1 pinch	Sea salt and cracked black pepper
12	Bamboo skewers, cocktail sized

Directions

1. Cut the spring onions into 2-3 cm strips. Thread on the skewer sticks, alternating with the chicken.
2. Season well with salt and pepper and fry in batches on a hot cast-iron frying pan, in a little cooking oil. Cook for about 5-6 minutes each side.
3. Before removing from the pan squeeze over a little lemon juice. Remove from heat and season with sea salt. Serve with additional lemon wedges.

For another easy Japanese dish from Delaney see her

simple salmon salad