Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into bite-sized cubes
- 1/4 cup soy sauce, low-sodium preferred
- 2 tablespoons honey, raw or local
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 tablespoon sesame oil
- Vegetable oil, for grilling
- Bamboo skewers, soaked in water for at least 30 minutes
Instructions
- In a medium bowl, combine ¼ cup soy sauce, 2 tablespoons honey, 1 teaspoon garlic powder, ½ teaspoon ground ginger, and 1 tablespoon sesame oil. Whisk until well blended and set aside.
- Take 1 pound of boneless chicken breasts and cut them into bite-sized cubes.
- Add the chicken pieces into the marinade, tossing until they're completely coated.
- Cover with plastic wrap and refrigerate for at least 30 minutes.
- Soak your bamboo skewers in water for about 30 minutes.
- Once marinated and soaked, thread the marinated chicken onto the skewers.
- Heat up your grill or grill pan over medium-high heat and lightly coat with vegetable oil.
- Place the skewers on the grill and cook each side for about 5-7 minutes or until they reach an internal temperature of 165°F (75°C).
- Once cooked through, remove from heat and let rest for a couple of minutes.
- Garnish with green onions or sesame seeds if desired.
- Serve immediately while they’re still warm.
Notes
Store leftovers in an airtight container.
Reheat in the oven for crispiness.
Serve with a side of rice.
Marinate chicken longer for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Grill
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 25mg