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Chicken Teriyaki With Chestnuts

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Ingredients
  Chicken broth 1⁄2 Cup (8 tbs)
  Soy sauce 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄4 Cup (4 tbs)
  White vinegar 1⁄4 Cup (4 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Ginger 1⁄2 Teaspoon
  Boneless chicken breasts 2 Pound, skinned
  Canned water chestnuts 16 Ounce (2 Cans Of 8 Ounce Each)
  Vegetable oil 1⁄4 Cup (4 tbs)
Directions

Combine broth, soy sauce, sugar, vinegar, sherry, garlic and ginger in a bowl, stirring to dissolve sugar.
Cut the chicken breasts into 4 x 1/2 inch strips.
Cut large water chestnuts in half; leave small ones whole.
Thread the chicken strips onto skewers, interweaving them with the water chestnuts; use 2 strips per skewer.
Place the skewers in a baking dish and pour the soy marinade over chicken and water chestnuts.
Refrigerate 2 hours, turning occasionally.
Drain and brush with oil.
Grill 6 inches from medium-hot coals, turning once or twice, about 5 minutes or until cooked through.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Chicken

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