• 2 lbs chicken thighs or breasts, cut into 1″ cubes
• 8 wooden or metal skewers
Teriyaki Sauce / Marinade
• 2 tbsp cornstarch
• 1 cup water
• ⅓ cup brown sugar
• ⅓ cup low-sodium soy sauce
• 2 garlic cloves, minced
• 1 tbsp rice vinegar
• ½ tbsp fresh ginger, minced
• 1 tbsp honey
• ½ tsp sesame oil
Optional Toppings
• Sesame seeds
• Chopped green onions
Make the Sauce: Mix cornstarch and water. In a saucepan, combine with remaining sauce ingredients. Simmer while stirring until thickened. Let cool completely.
Marinate the Chicken: Place cubed chicken in a ziplock bag with half the cooled sauce. Marinate in the fridge for at least 30 minutes. Save the rest for basting.
Grill: Thread chicken onto skewers. Grill over medium heat, turning every 3–4 minutes for 20–30 minutes. Baste with remaining sauce during the last few turns.
Serve: Sprinkle with sesame seeds and chopped green onions. Serve over steamed rice for the full experience!
Find it online: https://tastychow.com/teriyaki-chicken-skewers/