Cut skinless boneless chicken thighs into large chunks and thread onto skewers, alternating with 3-4 cm chunks of spring onions.
Brush with teriyaki sauce and let marinate for 30 minutes. To cook, cook under a medium grill, turning regularly and brushing with
the sauce until cooked and charring slightly at the edges. Meanwhile, slice courgettes on the diagonal, cut a small onion into slivers,
and sauté these in a little olive oil for a few minutes, turning from time to time, then add a Tbs soy sauce and a Tbs sesame oil.
Continue cooking for another minute or two, until the sauce turns sticky, sprinkle with sesame seeds and serve alongside the chicken
skewers, accompanied by white rice.