By Miriam Klein
Cut the chicken breast into bite-sized cubes, approximately 1-inch pieces, and place them in a mixing bowl.
In a separate bowl, mix together the soy sauce, brown sugar, honey, rice vinegar, grated ginger, minced garlic, sesame oil, salt, and pepper.
Pour the marinade over the chicken pieces and mix well to ensure the chicken is evenly coated. Let it marinate in the refrigerator for at least 20 minutes.
If using wooden skewers, soak them in water for at least 15 minutes to prevent burning while grilling.
Preheat a grill pan or outdoor grill over medium-high heat and lightly oil the grate with vegetable oil.
Thread the marinated chicken pieces onto the skewers.
Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks.
While the chicken is grilling, take the remaining marinade and place it in a small saucepan. Add cornstarch mixed with water, and bring it to a simmer to thicken the sauce, stirring occasionally.
Once the chicken skewers are cooked, transfer them to a serving platter. Drizzle the thickened teriyaki sauce over the skewers.
Garnish with sesame seeds and chopped green onions before serving.
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This Main Course Asian Grilling recipe is ready in 45 minutes and features chicken breast, soy sauce, brown sugar and other delicious ingredients. Contains 250 calories total.
Cut the chicken breast into bite-sized cubes, approximately 1-inch pieces, and place them in a mixing bowl.
In a separate bowl, mix together the soy sauce, brown sugar, honey, rice vinegar, grated ginger, minced garlic, sesame oil, salt, and pepper.
Pour the marinade over the chicken pieces and mix well to ensure the chicken is evenly coated. Let it marinate in the refrigerator for at least 20 minutes.
If using wooden skewers, soak them in water for at least 15 minutes to prevent burning while grilling.
Preheat a grill pan or outdoor grill over medium-high heat and lightly oil the grate with vegetable oil.
Thread the marinated chicken pieces onto the skewers.
Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks.
While the chicken is grilling, take the remaining marinade and place it in a small saucepan. Add cornstarch mixed with water, and bring it to a simmer to thicken the sauce, stirring occasionally.
Once the chicken skewers are cooked, transfer them to a serving platter. Drizzle the thickened teriyaki sauce over the skewers.
Garnish with sesame seeds and chopped green onions before serving.
Calories per Serving: 250
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