Teriyaki Chicken Kabobs
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.
Ingredients
1lb
Chicken Breastcut into 1-inch cubes
1Tbsp
Corn Starch
2Tbsp
Water
1/3cup
Coconut Aminosor Soy Sauce
2cloves
Garlic, minced
2tsp
Fresh Ginger
1Tbsp
Apple Cider Vinegar
1tsp
Sesame Oil
2Tbsp
Honey
1
Red Bell Peppercut into 1-inch cubes
1
Red Onioncut into 1-inch cubes
1
Zucchinicut into 1/2-inch slices
to taste
Sesame Seedsfor garnishoptional
to taste
SlicedScallionsfor garnishoptional
Nutrition Per Serving
Calories
193
Fat
1.4 g
Protein
23.5 g
Carbs
25.8 g
Cooking Instructions
step 1
Begin by creating a slurry by mixing Corn Starch (1 Tbsp) into Water (2 Tbsp).
step 2
Add the Chicken Breast (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.
