Chicken Teriyaki Kabobs
Chicken Teriyaki Kabobs might be just the Japanese recipe you are searching for. Watching your figure? This gluten free and dairy free recipe has 344 calories, 39g of protein, and 8g of fat per serving. For $2.17 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. 33503 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. A mixture of green onions, ground ginger, honey, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by DAMNDELICIOUS.NET. Plenty of people really liked this main course. With a spoonacular score of 90%, this dish is excellent. Try Teriyaki Chicken Kabobs, Chicken Teriyaki Kabobs, and Easy Teriyaki Chicken & Pineapple Kabobs for similar recipes.
Servings: 4
Preparation duration: 60 minutes
Cooking duration: 10 minutes
Ingredients:
1/4 cup brown sugar, packed
1 tablespoon cornstarch
1/4 teaspoon garlic powder
Sliced green onions, for garnish
1/2 teaspoon ground ginger
2 tablespoons honey
Sesame seeds, for garnish
1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks
1/4 cup soy sauce
Equipment:
sauce pan
skewers
grill
whisk
bowl
Cooking instruction summary:
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Preheat grill to medium high heat. Thread chicken onto skewers. Add skewers to the grill and cook until golden brown and cooked through, about 3-4 minutes per side. Serve immediately, garnished with sesame seeds and green onion, if desired.
Step by step:
1. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Preheat grill to medium high heat. Thread chicken onto skewers.
2. Add skewers to the grill and cook until golden brown and cooked through, about 3-4 minutes per side.
3. Serve immediately, garnished with sesame seeds and green onion, if desired.
Nutrition Information:
covered percent of daily need
