Chicken Teriyaki Kabobs Recipe - Cooking Index
Chicken Teriyaki Kabobs Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Chicken breasts - skinned and |
| 1 | Green onions - cut into 1" | |
| 1/2 cup | 118ml | Soy sauce |
| 2 tablespoons | 30ml | Sugar |
| 1 teaspoon | 5ml | Oil |
| 1 teaspoon | 5ml | Minced fresh ginger root |
| 1 | Garlic - minced |
Cut chicken into 1 1/2" square pieces. Thread each of eight 6" bamboo or metal skewers alternately with chicken and green onion pieces (spear onion slices through side, not lengthwise). Place skewers in shallow pan.
Combine soy sauce, sugar, oil, ginger and garlic; pour over skewers and brush chicken thoroughly with sauce. Marinate 30 minutes. Reserving marinade, remove skewers and place on rack of broiler pan. Broil 3 minutes; turn over and brush with reserved marinade. Broil 3 minutes longer, or until chicken is tender.
Source:
LHJ Kitchen [[email protected]]
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