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  • Recipe Teriyaki Chicken Skewers with Spring Onion

Teriyaki Chicken Skewers with Spring Onion

  • Difficulty
  • Serves
  • Preparation

    40mins

  • Cooking

    35mins

What You Will Need

Made with
Lee Kum Kee products

How to make it

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. 
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. 
Spear the chicken strips and spring onion segments onto the bamboo skewers. 
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. 
Grill for about 30 minutes until cooked thoroughly. Ready to serve when the skewers are golden brown.