Teriyaki Chicken Skewers
Juicy chunks of chicken are marinated in a sweet and savory teriyaki sauce, then grilled or baked to perfection. Serve with rice and veggies for a simple but flavorful dinner.
Servings: 4 servings
Ingredients
- 2 lbs boneless skinless chicken thighs OR chicken breast
Teriyaki Sauce:
- 1 cup water
- 2 tbs cornstarch
- ⅓ cup brown sugar
- ⅓ cup low sodium soy sauce
- 1 tbs minced garlic
- 1 tbs minced ginger
- 1 tbs honey
- 1 tbs rice vinegar
Instructions
Teriyaki Sauce:
- To a bowl add the water and whisk in the cornstarch. To a saucepan over the stove add the remaining teriyaki sauce ingredients and the cornstarch water mixture. Bring sauce up to a simmer over medium heat whisk frequently to thicken the sauce. Once the sauce is thick remove from heat and let completely cool down.
- Cut chicken into 1 inch cubes. Place into a large gallon sized ziplock bag. Pour half of the teriyaki sauce into a Tupperware container and place into fridge. Pour the other half of teriyaki sauce into the ziplock bag with the chicken. Refrigerate for at least 30 minutes to marinade.
- Once chicken is through marinating preheat oven to 425 degrees place chicken onto skewers bake for 18 minutes (OR you can cook on a BBQ grill adjust the cooking temperature and time)
- After 18 minutes brush the remaining teriyaki sauce from the Tupperware on the chicken. Bake for an additional 5 minutes or until the chicken is cooked
- Enjoy over a bed of rice, sprinkle sliced green onions and sesame seeds on top!
Nutrition
Calories: 388kcal | Carbohydrates: 28g | Protein: 46g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 976mg | Potassium: 673mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
