Teriyaki Chicken Skewers
Course: MainCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
23
minutes
Cook Mode
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Ingredients
2 lbs boneless skinless chicken thighs OR chicken breast
- Teriyaki Sauce:
1 cup water
2 tbs cornstarch
1/3 cup brown sugar
1/3 cup low sodium soy sauce
1 tbs minced garlic
1 tbs minced ginger
1 tbs honey
1 tbs rice vinegar
Directions
- 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!
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This is the best teriyaki sauce we’ve had. The fresh ginger makes a huge difference. I made the sauce from this recipe and used it for the chicken & vegetable stir fry recipe on this site, since I had some veggies to use up with dinner.
My six year old is going through a selective eating phase and still gave this “100,000 thumbs up!” That’s the biggest number they currently think of, so it is very high praise!
My partner also doesn’t generally like teriyaki, but he enjoyed this and had seconds.
We will definitely be making this again!