Spicy Chicken Teriyaki Skewers

Ingredients

• •1.5 lbs chicken breasts, cut into 1-inch cubes
• •1/4 cup soy sauce (gluten-free)
• •2 tbsp honey
• •2 tbsp rice vinegar
• •1 tbsp sesame oil
• •2 cloves garlic, minced
• •1 tsp grated fresh ginger
• •1-2 tsp sriracha sauce (adjust for spice level)
• •1 tbsp cornstarch
• •1 tbsp water
• •8 bamboo skewers (soaked in water for 30 minutes)
• •Salt and pepper to taste
• •Cooked rice (for serving)
• •Chopped green onions (for garnish)

Instructions

1. 1

   In a large bowl, combine soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and sriracha sauce to create the marinade.

2. 2

   Add the cubed chicken to the marinade and mix well to ensure the chicken is fully coated. Cover and marinate for at least 30 minutes (or up to 2 hours for more flavor).

3. 3

   Preheat your grill to medium-high heat.

4. 4

   While the grill heats, thread the marinated chicken cubes onto the soaked bamboo skewers, leaving a little space between each piece.

5. 5

   In a small bowl, mix the cornstarch with water to create a slurry. Add this to the remaining marinade and cook over medium heat until it thickens slightly, about 2-3 minutes. Set aside.

6. 6

   Grill the chicken skewers for about 10-12 minutes, turning occasionally until the chicken is cooked through and has nice grill marks. Brush with the thickened marinade during grilling for extra flavor.

7. 7

   Remove the skewers from the grill and let them rest for a few minutes before serving. Season with salt and pepper to taste.

8. 8

   Serve the skewers over cooked rice and garnish with chopped green onions.