Chicken Teriyaki Skewers

Easy homemade chicken teriyaki skewers! A great alternative to take-out!

Recipe courtesy Baked by Rachel


Teriyaki sauce:

1/2 C soy sauce
2 Tbsp water
2 Tbsp rice vinegar
1/4 C light brown sugar
3/4 tsp garlic powder
1 tsp cornstarch

Remaining ingredients:

1 1/2-2 lb boneless chicken breast
sesame seeds (optional)
Hot mustard (optional)


Prepare teriyaki sauce; in a small saucepan combine all sauce ingredients. Whisk until combined. Cook over medium heat to dissolve sugar. Continue whisking gently until bubbles begin to form and mixture thickens. Remove from heat and transfer to a clean measuring cup or bowl to cool.

Slice chicken breasts into 1/2 inch thick pieces. Place chicken in a large Ziploc bag, coat with 1/2 cup prepared teriyaki sauce. Reserve 1/4 cup sauce for later. Marinate chicken for one hour, or overnight, in the refrigerator.

Soak bamboo skewers in water for 30 minutes before cooking.

Skewer chicken with presoaked bamboo sticks.

Preheat grill or oven to 350°F degrees. Cook on each side for 3-5 minutes or until done. Cook time will vary depending on the thickness of your chicken strips.

Brush reserved teriyaki glaze over cooked chicken. Sprinkle with optional sesame seeds. And serve with optional hot mustard.

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