Chicken Teriyaki on a Stick
Here's a delicious recipe to make on the grill or under a broiler. Serve with Fried Rice, Crab Rangoon, or Egg Rolls.
Servings: 6
Calories: 223kcal
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
- Gather the ingredients so you have everything close at hand on the counter or table. If the chicken breast tenderloins are frozen, defrost in the microwave.
Prepare the Teriyaki Sauce
- To prepare the teriyaki sauce, place low sodium soy sauce, water, rice 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.
Marinate the Chicken Strips
- 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.
Assemble and Cook the Chicken Kabobs
- 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 each side until done.
- Brush strips with reserved teriyaki glaze for the last 1-2 minutes.
- You may also bake the chicken sticks under your oven broiler for the same amount of time, if desired.
- Place cooked chicken sticks on a baking tray and cover with aluminum foil to keep warm until ready to serve. Serves 4-6.
Notes
* The chicken strips will cook rather quickly. To check for doneness, insert meat thermometer in thickest area. A safe temperature to cook chicken is 165°F.
Nutrition
Calories: 223kcal | Carbohydrates: 11g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1258mg | Potassium: 615mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
