Name: Grilled Teriyaki Chicken Kebabs
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Asian
Ingredients: ½ cup soy sauce ($0.42); ⅓ cup brown sugar ($0.17); 2 garlic cloves (minced, (1 Tbsp) $0.12); 2 tsp fresh ginger (grated, $0.09); 2 Tbsp corn starch ($0.07); 3 cups water (divided, $0.00); 2 lb. chicken breasts (cut into 2-inch pieces (907g) $5.34*); 1 cup rice (uncooked, $0.39)

Ingredients

4 serv.

½ cup soy sauce ($0.42)
⅓ cup brown sugar ($0.17)
2 garlic cloves (minced, (1 Tbsp) $0.12)
2 tsp fresh ginger (grated, $0.09)
2 Tbsp corn starch ($0.07)
3 cups water (divided, $0.00)
2 lb. chicken breasts (cut into 2-inch pieces (907g) $5.34*)
1 cup rice (uncooked, $0.39)

Instructions

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1 Preheat the grill to 375°F. If you use wooden skewers, soak them in water for at least 30 minutes. Gather and prepare all ingredients.
2 Stir together the soy sauce, brown sugar, minced garlic, and grated ginger in a medium-sized pot over medium heat.**
3 Bring the mixture to a simmer. Whisk 1 cup of water and cornstarch in a small bowl, then stir it into the pot. Continue whisking until the sauce thickens and turns glossy, 2-3 minutes. Let it cool before moving to the next step.
4 Using a ziplock bag, place the cubed chicken and ⅔ of the teriyaki sauce in the bag, about 10oz. Let it marinate for 30 minutes. Reserve the remaining ⅓ of the sauce for basting later.
5 Once the grill is hot, thread the chicken onto the skewers, leaving space between pieces. Grill for 4-5 minutes per side, basting with the remaining teriyaki sauce as you turn. Continue flipping until the chicken reaches 165°F, then remove from the grill.
6 Meanwhile, cook the rice using the remaining water and follow the directions on the container. Once the rice is done, fluff with a fork and serve with the teriyaki chicken skewers.