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Recipe Teriyaki Chicken Skewers with Spring Onion

Teriyaki Chicken Skewers with Spring Onion

  • Difficulty Level: 3
  • Serves Serves: 2
  • Preparation

    40 mins

  • Cooking

    35 mins

BBQ Fusion Chicken Vegetable Appetizer Over 60 mins

What you’ll need

Ingredients

  • 1.5 lb. chicken thighs
  • 6 strips of spring onion
  • 8 pcs. bamboo skewer sticks

Marinade

  • 1 Tbsp. corn starch
  • 2 Tbsp. vegetable oil
  • ¼ cup Lee Kum Kee Gluten Free Teriyaki Sauce

Seasoning

  • ¼ cup Lee Kum Kee Gluten Free Teriyaki Sauce

Made with
Lee Kum Kee products

Gluten Free Teriyaki Sauce, 5 lb 1 oz (2.3 kg), Pail

Ready Sauces

Gluten Free Teriyaki Sauce

How to make it

  1. Wash the chicken thigh and use a paper towel to pat dry, then cut the chicken into short strips, about one inch long. Using only the white part of the spring onion, cut it into strips that are about the same size as the chicken strips. Set aside for later use. 
  2. Mix the chicken strips with the corn starch, vegetable oil, and half of the Lee Kum Kee Gluten Free Teriyaki Sauce, and marinate for 30 minutes. 
  3. Spear the chicken strips and spring onion segments onto the bamboo skewers. 
  4. Preheat the grill to about 400°F and place the skewers on a baking sheet. While grilling, brush the rest of the Lee Kum Kee Gluten Free Teriyaki Sauce onto the chicken skewers. 
  5. Grill for about 30 minutes until cooked thoroughly. Ready to serve when the skewers are golden brown. 

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