Teriyaki Chicken and Scallion Kabobs

Satay-style chicken skewers with sticky rice make a great Asian-inspired dinner.

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Teriyaki Chicken and Scallion Kabobs
Makes: 6  servings Prep 30 mins Start to Finish 1 hr 40 mins


  • 1/2 cup  low-sodium soy sauce
  • 1/4 cup  light brown sugar
  • 2 tablespoons  rice wine vinegar
  • 1 tablespoon  fresh ginger, grated
  • 2 - 3 cloves garlic, minced
  • 1 teaspoon  sesame oil
  • 1 3/4 pounds  boneless, skinless chicken breasts
  • 2 bunches scallions, white and green parts cut into 1-1/2-inch pieces


1. In a small saucepan, bring soy sauce and sugar to a simmer. Cook 2 min. In a large bowl, stir together soy-sauce mixture, vinegar, ginger, garlic and oil.

2. Cut chicken into -inch-thick strips (about 1-1/2 inches wide). Reserve 1/3 cup soy-sauce mixture, then add chicken to the remaining mixture and marinate in the fridge for 1 to 2 hrs.

3. Heat grill to medium. Discard marinade, then thread 1 or 2 pieces chicken on each skewer accordion-style; thread scallions crosswise onto separate skewers. Oil grill grates and cook kabobs, turning once, until scallions are soft (4 min) and meat is cooked through (8 to 10 min). Brush kabobs with reserved sauce. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)180,
  • Fat, total(g)2,
  • chol.(mg)77,
  • sat. fat(g)1,
  • carb.(g)7,
  • pro.(g)32,
  • sodium(mg)479,
  • Percent Daily Values are based on a 2,000 calorie diet
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