Teriyaki Chicken Skewers

Ingredients:

2 lbs. chicken thighs (or breasts), cut into 1-inch cubes

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Teriyaki sauce/marinade:

2 tbsp. cornstarch

1 cup water

1/3 cup brown sugar

1/3 cup low sodium soy sauce

2 cloves garlic, minced

1 tbsp. rice wine vinegar

1/2 tbsp. ginger, minced

1 tbsp. honey

1/2 tsp. sesame oil

8 skewers

sesame seeds for topping (optional)

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Directions:

1. To make the sauce, combine cornstarch and water in a small bowl. In a medium saucepan, add remaining ingredients along with cornstarch/water mixture. Stirring frequently, bring sauce to a simmer. Cook until sauce lightly thickens. Sauce will be dark brown. Once sauce has thickened, remove from heat and let cool completely.

2. Once sauce is completely cooled, place cubed chicken into a large Ziplock bag. Pour half the marinade over the chicken and gently shake to coat. Let chicken marinate in fridge for at least 30 minutes. Place remaining sauce aside for later.

3. When chicken is done marinating place on skewers and heat the grill or a griddle to medium heat and lightly spray with oil.

4. Once grill or griddle is hot, place down skewers and turn every 3-4 minutes until chicken is fully cooked through (internal temp. 165 degrees). During the last few turns, baste with remaining teriyaki sauce.

5. Remove skewers and sprinkle with sesame seeds.

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Recipe from: Amanda Cooks & Styles