Chicken Teriyaki Skewers

Easy and flavorful chicken teriyaki skewers with homemade teriyaki sauce! A great alternative to take-out!

Easy chicken teriyaki skewers with homemade teriyaki sauce recipe from @bakedbyrachel

I hope everyone had an amazing Mother’s Day weekend! We had an enjoyable but fairly low-key weekend hanging out a home, productive time in the kitchen and of course Spring soccer games! Such a time suck but it’s so much fun seeing the kids out there on the field having fun and running around. A shame it never really does tire them out though! You’d think running around for 45-90 minutes would tire them out, not so much.

In other news, I think I found my new favorite local grocery store. I’ve been having deep chicken discussions with Nicole about good brands, better brands and their practices. A local chain has air chilled chicken, so I was super excited to try that. If you’re curious, do a quick online search, there’s so much helpful and interesting information out there. But in addition to the chicken, this particular store had the most gorgeous strawberries I’ve seen in a very long time. I was so giddy I even took a picture. Bright, bold, beautiful berries just waiting to be devoured.

Easy chicken teriyaki skewers with homemade teriyaki sauce recipe from @bakedbyrachel

Growing up we had a tradition to order Chinese food for New Year’s Eve celebrations. I know it’s nowhere near New Year’s, but that Chinese food is anytime food. Right?

I’m usually able to curb my cravings with a batch of homemade pork stuffed wontons. But, there are the times I want more… specifically chicken tenders or chicken teriyaki. Wontons will forever be my favorite, even if they’re not 100% traditional. My dad’s favorite was always chicken teriyaki. I have very fond memories of watching him dipping his skewers into teeny tiny jars of hot mustard. It was a comical experience for onlookers, eyes bugging out and such due to it’s spiciness. I swear it’s only because of how much he’d dip. Sinus clearing for sure. A little bit goes a long way when it comes to that particular mustard.

We don’t order Chinese take-out anymore due to a peanut allergy in the family. Obviously with that particular food, it would be hard to avoid even cross-contamination. Homemade is so much better anyway…
Easy chicken teriyaki skewers with homemade teriyaki sauce recipe from @bakedbyrachel

So, recently I tested out my own chicken teriyaki skewers with homemade teriyaki sauce on my family. My dad was the ultimate tester. I even ordered hot mustard for the occasion, which proved to add plenty of comedy to dinner for the kids… and adults. He’s a good sport.

It was a hit! Even my 5 year old kept asking for more. Which means you absolutely HAVE to give this easy homemade chicken teriyaki a try. The sauce is super simple to whip up and can be stored in the fridge for later if you don’t use it all. Even better, you can grill this or cook it in the oven! Easy peasy.

PS don’t forget the hot mustard. It’s a must have condiment for chicken teriyaki skewers. Just remember, a little really does goes a long way.

Easy chicken teriyaki skewers with homemade teriyaki sauce recipe from @bakedbyrachel

Chicken Teriyaki Skewers

Easy homemade chicken teriyaki skewers! A great alternative to take-out!
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Main Course
Keyword: Chicken, Dinner
Servings: 3 plus

Ingredients

Teriyaki sauce:

  • 1/2 C soy sauce
  • 2 Tbsp water
  • 2 Tbsp rice vinegar
  • 1/4 C light brown sugar
  • 3/4 tsp garlic powder
  • 1 tsp cornstarch

Remaining ingredients:

  • 1 1/2-2 lb boneless chicken breast
  • sesame seeds optional
  • Hot dry mustard optional

Instructions

  • Prepare teriyaki sauce; in a small saucepan combine all sauce ingredients. Whisk until combined. Cook over medium heat to dissolve sugar. Continue whisking gently until bubbles begin to form and mixture thickens. Remove from heat and transfer to a clean measuring cup or bowl to cool. 
  • Slice chicken breasts into 1/2 inch thick pieces. Place chicken in a large ziploc bag, coat with 1/2 cup prepared teriyaki sauce. Reserve 1/4 cup sauce for later. Marinate chicken for one hour, or overnight, in the refrigerator. 
  • Soak bamboo skewers in water for 30 minutes before cooking. 
  • Skewer chicken with presoaked bamboo sticks. 
  • Preheat grill or oven to 350°F degrees. Cook on each side for 3-5 minutes or until done. Cook time will vary depending on the thickness of your chicken strips. 
  • Brush reserved teriyaki glaze over cooked chicken. Sprinkle with optional sesame seeds. And serve with optional hot mustard (prepare as directed on the package). 

Notes

*This will serve anywhere from 3 to 6 (or more) depending on if this is the main course or served with other items.
**Cook time will vary depending on thickness of chicken strips.
An original recipe from Baked by Rachel

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