Chicken Teriyaki on a Stick
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Chicken Teriyaki on a Stick is a delicious recipe to make on the grill or in an oven broiler. Marinated chicken tenders, tender, saucy, and so yummy!
We love Asian food at our house, and I’m always on the look-out for delicious recipes to add to our Chinese family dinners. I have a tendency to go all-out when I make these dinners, so that everyone feels they are at a Chinese Buffet! Some of my Asian recipes have lots of ingredients and steps, but this is a simple recipe, so I say, go for it!
Ingredients Needed to Make Chicken Teriyaki on a Stick
- low-sodium soy sauce
- water
- rice vinegar
- brown sugar
- garlic clove
- cornstarch
- chicken tenders
- bamboo or stainless skewers
Instructions for Making This Recipe
To prepare teriyaki sauce, place soy sauce, water, vinegar, brown sugar, garlic, and cornstarch in a small saucepan over medium heat. Whisk gently until mixture begins to boil and thicken. Remove from heat and transfer to a bowl to cool.
Place chicken strips in a large Ziploc bag and coat with 1/2 cup teriyaki sauce. Marinate chicken tenders in the sauce for at least one hour, or overnight in the refrigerator is even better.
Skewer the marinated chicken using either stainless or bamboo skewers.
If using bamboo skewers, be sure to soak them for at least 30 minutes before you add the chicken. It’s fun to skewer the chicken.
Cook on prepared charcoal grill for 3-5 minutes on all sides until done. Brush strips with reserved teriyaki glaze for the last 1-2 minutes.
You could also bake these under your oven broiler for the same amount of time, if desired.
The end result is so yummy and reminds me of a dish served at our local Chinese Restaurant. This recipe will serve 4-6 people.
Serve Chicken Teriyaki on a Stick with Fried Rice, Crab Rangoon, or Egg Rolls.
Chicken Teriyaki on a Stick
Equipment
Ingredients
- 1/2 cup soy sauce low-sodium
- 2 tablespoons water
- 2 tablespoons rice vinegar
- 1/4 cup brown sugar
- 1 clove garlic minced
- 2 teaspoons cornstarch
- 2 pounds chicken tenders
- bamboo or stainless skewers
Instructions
- To prepare teriyaki sauce, place soy sauce, water, vinegar, brown sugar, garlic, and cornstarch in a small saucepan over medium heat. Whisk gently until mixture begins to boil and thicken. Remove from heat and transfer to a bowl to cool.
- Place chicken strips in a large Ziploc bag and coat with 1/2 cup teriyaki sauce. Marinate chicken tenders in the sauce for at least one hour or overnight in the refrigerator.
- If using bamboo skewers, soak them in water for 30 minutes before cooking. Skewer chicken. Cook on prepared charcoal grill for 3-5 minutes on all sides until done. Brush strips with reserved teriyaki glaze for the last 1-2 minutes. Serves 4-6.
We love this receipe . I normally make a triple dose of this when I make these we just can’t seem to get enough of them. They are wonderful.
Thanks so much for stopping by, Rose, and for leaving a comment and rating. Glad you are enjoying this recipe!
My family absolutely loves these. I double the batch for my family of 5, and they’re gone by the next day.
The first time I made them, I didn’t read the recipe close enough, and did not cook the marinade. Still turned out great after soaking overnight. 😆
Hi Jennifer. Thanks so much for stopping by to leave a review of this recipe. I appreciate it, and I’m delighted that you and your family are enjoying it! Deborah
I am making this for the 1st time…gonna let it marinate n the fridge overnight. But since I’m not doing it on the grill I’m going to add 1tsp of liquid smoke to the marinade before putting the chicken n. If it’s good next time I’ll put course black pepper and Honey in the marinade as well.
Hi Kevin, I think the liquid smoke will be great in the marinade. Enjoy!