Chicken Teriyaki Skewers
Easy homemade chicken teriyaki skewers! A great alternative to take-out!
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