Chicken Teriyaki on a Stick

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. 

Recipe for Egg Rolls

Serve Chicken Teriyaki on a Stick with Fried Rice, Crab Rangoon, or Egg Rolls.

Recipe for Chicken Teriyaki on a Stick

Chicken Teriyaki on a Stick

Here's a delicious recipe to make on the grill this summer. Serve with Fried Rice, Crab Rangoon, or Egg Rolls.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Asian
Keyword: Chicken/Poultry Dishes, Grilled Foods
Prep Time: 20 minutes
Cook Time: 20 minutes
Marinate:: 1 hour
Total Time: 1 hour 40 minutes
Servings: 6

Equipment

Cuisinart Cookware
Glass Mixing Bowls
Stainless Skewers
Tongs

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.
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