Chicken Teriyaki Skewers

Hello you guys,

So, this one has definitely been a favorite at home. This Teriyaki sauce is so delicious and perfectly balanced. I tried keeping all the ingredients very clean + healthy. Note that you could use coconut aminos, tamari, or liquid aminos instead of soy sauce.

This Teriyaki sauce can be used with almost ANYTHING, today we are using chicken, but don’t be afraid to play with some shrimp, veggies, salmon etc…

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Recipe

Ingredients

Teriyaki Sauce

  • 1/2 cup reduced sodium soy sauce

  • 1/2 cup Mirin

  • 2 tbsp honey

  • 2 garlic cloves, minced

  • 2 green onions, finely chopped

  • 1 tbsp fresh ginger, finely chopped

Slurry

  • 1 tbsp arrowroot (or cornstarch)

  • 1 tbsp water

Skewers

  • Skewer sticks

  • 2 chicken breasts, medium diced

  • green onion

  • sesame seed

  • 1 tbsp sesame oil

  • Teriyaki sauce

Directions

For the sauce, combine all ingredients in a small sauce pan (except for arrowroot and water) and bring to a boil.

In a small dish, mix arrowroot with water.

Slowly add slurry mix to sauce and reduce heat., whisk.

Set sauce aside and cool.

Build your skewers using the sticks and the medium diced chicken. Cover chicken skewers with Teriyaki sauce to marinate, refrigerate and marinate for at least 30 min.

Heat a grill pan and add sesame oil. Cook chicken skewers and add more sauce as needed.

Serve and garnish with green onions and sesame seeds.

Note: Be careful to not add to much teriyaki sauce to the pan, it will burn quickly.

I hope you guys enjoy this recipe.

Let me know!

Much love,

Mariana.

Meals, gluten freeMariana Garza