Main Dishes |
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Teriyaki Chicken Kabobs - 2020
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally.
Thread chicken onto skewers. Add skewers to the grill and cook over medium high heat until golden brown and cooked through, about 3-4 minutes per side.
Serve immediately, garnished with sesame seeds and green onion, if desired.
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 2 tablespoons honey
- 1 1/4 cups water, divided
- 1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks
- Sesame seeds, for garnish
- Sliced green onions, for garnish
PREPARATION
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally.
Thread chicken onto skewers. Add skewers to the grill and cook over medium high heat until golden brown and cooked through, about 3-4 minutes per side.
Serve immediately, garnished with sesame seeds and green onion, if desired.