Teriyaki Chicken Kabobs are perfect for the grilling season! Marinated in a homemade sauce and loaded with peppers, onion, and zucchini, these skewers will be your go-to Summer dinner. Serve over rice and top with sesame seeds and green onions.
Total Time
1hr 30min
0.0
0 Ratings
Author: Real Food with Sarah
Servings:
4
Ingredients
•
1
lb
Chicken Breasts
•
1
Tbsp
Corn Starch
•
2
Tbsp
Water
•
1/3
cup
Coconut Aminos
or Soy Sauce
•
2
cloves
Garlic
, minced
•
2
tsp
Fresh Ginger
•
1
Tbsp
Apple Cider Vinegar
•
1
tsp
Sesame Oil
•
2
Tbsp
Honey
•
1
Red Bell Pepper
•
1
Red Onion
•
1
Zucchini
•
to taste
Sesame Seeds
(optional)
•
to taste
Sliced
Scallions
(optional)
Cooking Instructions
1.
Begin by creating a slurry by mixing Corn Starch (1 Tbsp) into Water (2 Tbsp).
2.
Add the Chicken Breasts (1 lb) to a bowl or large plastic bag with Coconut Aminos (1/3 cup), Garlic (2 cloves), Fresh Ginger (2 tsp), Apple Cider Vinegar (1 Tbsp), Sesame Oil (1 tsp), Honey (2 Tbsp), and the slurry. Place in the fridge for at least one hour to marinate.
If you have leftovers, store them in an airtight container in the fridge for 3-4 days. Reheat in the microwave for 1-2 minutes.
Nutrition Per Serving
CALORIES
193
FAT
1.4 g
PROTEIN
23.5 g
CARBS
25.8 g
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