Whether you cook this on a bbq or under the grill like we do... it's really speedy and yet so unbelievably tasty. The sale you can make in the time it takes for the chicken to cook... an absolute winner.
Preheat the grill to high.
Soak the wooden skewers in water if you’re not using metal ones. Slice the chicken into chunks and pour over the teriyaki sauce. Leave the chicken to marinade for as long as you can.
Slice the radish and sugar snap peas thinly. Cut the peeled carrot into very thin batons.
Mix the honey, soy sauce and mirin in a small bowl, then add the veggies. Skewer the chicken strips, dividing them equally between the skewers.
Place the skewers under the grill and cook them for 4-5 minutes, turning regularly until well browned and almost cooked through.
Sprinkle the skewers with sesame seeds immediately after taking out from under the grill. Serve the skewers with the salad! Serves 2