Teriyaki Chicken Skewers

Author

Raddish Supper Club
June 29, 2024

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Yield: 8 skewers
Active Kitchen Time: 15-25 minutes
Bake Time: 15 minutes

Fresh:

  • 1 red bell pepper

  • 1 ¼ lbs chicken tenders

  • ⅓ cup water

Pantry:

  •  ⅓ cup soy sauce

  • ⅓ cup brown sugar

  • 1 Tbsp cornstarch

  • ¼ tsp garlic powder

  • 2 tsp toasted sesame seeds

Suggested Sides:

  •  Rice and roasted broccoli

Recipe Steps

Preheat oven to 375°F. Line baking sheet with foil.

Cut 1 red bell pepper into 1-inch pieces. Set aside.

Cut 1 ¼ lbs chicken tenders into 1-inch chunks.

Carefully, pierce a piece of chicken with the tip of a skewer. Slide the chicken up the stick.

Pierce a piece of bell pepper with the skewer. Slide up the stick.

Repeat, alternating between chicken and pepper pieces, to fill 8 skewers. Set skewers on baking sheet.

Bake 15-17 minutes, until chicken is cooked through.

Meanwhile, whisk ⅓ cup soy sauce, ⅓ cup brown sugar, ⅓ cup water, 1 Tbsp cornstarch, and ¼ tsp garlic powder in small pot.

Heat sauce over high heat until boiling. Cook 30 seconds, until thickened. Turn off heat.

Carefully, use a pastry brush to paint teriyaki sauce on skewers.

Flip skewers and paint the other side with sauce.

Sprinkle skewers with 2 tsp toasted sesame seeds.

Print This Recipe2.43 MB • PDF File

Recipe Notes

  • Cook skewers on the grill for even better flavor.

  • Double the sauce and add onions and mushrooms to the skewers for more delicious veggie variety.

  • Gluten-free: Replace soy sauce with tamari or gluten-free soy sauce, such as Kikkoman Gluten-Free.

  • Vegetarian: Replace chicken tenderloins with one (16 oz) block extra- firm tofu, drained and patted dry. During Step 1, line baking sheet with parchment paper, to prevent tofu from sticking.

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