Chinese Take Out on a Stick

15m
Prep Time
15m
Cook Time
30m
Ready In


"I found this recipe in a Taste of Home magazine and we really enjoyed it. The first time I made it I cut the chicken pieces too big and the broccoli was cooked before the chicken. When I made it again with smaller pieces (about 1" cubes) it worked much better. For gluten free make sure you are using a gluten free soy sauce."

Original is 4 servings

Nutritional

  • Serving Size: 1 (215.1 g)
  • Calories 309.5
  • Total Fat - 10.5 g
  • Saturated Fat - 2 g
  • Cholesterol - 96.4 mg
  • Sodium - 1029.2 mg
  • Total Carbohydrate - 13.7 g
  • Dietary Fiber - 2.6 g
  • Sugars - 5.6 g
  • Protein - 40.4 g
  • Calcium - 170.9 mg
  • Iron - 4.1 mg
  • Vitamin C - 61.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Combine the soy sauce, sesame oil, brown sugar, ginger, garlic and red pepper flakes in a medium bowl.

Step 2

Remove 3 tablespoons of this mixture and set aside for basting.

Step 3

Add chicken to mixture and toss to coat.

Step 4

Thread onto metal skewers with broccoli.

Step 5

Grill, covered, over medium heat for 10 to 15 minutes, or until chicken is no longer pink, turning occasionally.

Step 6

Baste with reserved soy mixture in the last 4 minutes of cooking time.

Tips


No special items needed.

1 Reviews

QueenCook

Delicious Chicken Teriyaki is what we call it around here! What a great Chinese appetizer it is too.

5.0

review by:
(18 Feb 2020)

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