(Yield: 6 servings)
1-1/2 pounds boneless, skinless chicken breast halves
18 (10-inch) bamboo skewers*
1/2 cup Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple
2 teaspoons minced fresh ginger root
1-1/2 teaspoons Oriental sesame oil
1 clove garlic, pressed
2 tablespoons sesame seed, toasted
- Remove fillet from each chicken breast half. Holding knife at slight angle, cut remaining chicken pieces and fillets lengthwise into 1/2-inch thick strips, about 1 inch wide. Thread chicken onto skewers, keeping meat as flat as possible.
- Combine teriyaki baste & glaze with honey & pineapple, ginger, sesame oil and garlic; brush on both sides of skewers.
- Grill skewers 4 to 5 inches from hot coals, 8 to 10 minutes, or until chicken is no longer pink in center, turning skewers over once and brushing with remaining glaze. (Or, broil skewers 6 to 8 minutes, or until chicken is no longer pink in center, turning over once and brushing with remaining glaze.)
- Sprinkle both sides of skewers thoroughly with sesame seed. *Soak bamboo skewers in water 30 minutes to prevent burning.
If you like this, try...
On any ONE (1) Kikkoman Sauce 10 oz. or larger
On any one (1) Kikkoman product.