Teriyaki Chicken Kabobs
Ingredients
Ingredients for 4 servings:
- 1 lb chicken breast
Sauce:
- Juice from 1 lime
- 1 tablespoon arrowroot starch (or tapioca starch)
- 3 tablespoon organic, raw honey
- 1/2 tablespoon minced garlic
- 1 tablespoon red chili paste
- 1/2 cup Bragg Liquid Aminos
- 1 teaspoon apple cider vinegar
Garnish: sesame seeds, fresh green onion
Step 1
Set oven to 400F.
Step 2
Soak wooden kabob sticks in water for about 15 minutes prior to adding chicken.
Step 3
Slice chicken breast into several thin, long strips.
Step 4
In a bowl, mix together all of the ingredients for the sauce.
Step 5
Add pieces of chicken to the sauce and allow it to marinate for 20 minutes.
Step 6
Skewer the pieces of chicken breast with wooden kabob sticks, then place the kabobs in a small (glass) baking dish or sheet.
Step 7
Pour the remaining sauce over the kabobs and bake in the oven for 10 minutes.
Step 8
After 10 minutes, remove from the oven and flip the kabobs over. Now, the sauce should be much thicker, so use a basting brush (or a spoon) to brush the chicken with the excess sauce in the baking dish. Ensure that the chicken is thoroughly covered.
Step 9
Place back in the oven and bake for another 8 to 10 minutes.
Step 10
Brush the chicken one final time with any remaining sauce, then garnish with freshly chopped green onions and sesame seeds.