Teriyaki Chicken Skewers

2 large chicken breasts cut into cubes

1/4 cup vegetable oil (I used part sesame oil part canola oil)
1/2 cup soy sauce
1 tablespoons brown sugar
1 large clove of garlic, crushed
1 tablespoon grated fresh gingerroot
1/2 tablespoon dry sherry

Combine all marinade ingredients into a small bowl and mix together. Add chicken and mix to coat well. Put chicken and marinade into a tupperware container or a zip lock bag and refrigerate for 4 hours.

*Chicken can be cooked in a variety of ways. You can skewer it raw and put it on the grill or bake it. I chose to saute it in a frying pan until cooked through and then put it on the bamboo skewers.

*If putting wooden skewers in the oven or on the grill, soak them in water for an hour ahead of time to prevent burning.
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