Stovetop Teriyaki Chicken Kabobs
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Delicious, nutritious, and easy to make, Stovetop Teriyaki Chicken Kabobs are a simple solution for busy families and home cooks who don’t have a grill. These succulent kabobs will have dinner ready in minutes! Whether you’re looking for a quick weeknight dinner or a healthy teriyaki snack, this irresistible dish is sure to become a family favorite.
Here are a few delicious side dishes that we enjoy with Teriyaki Chicken Skewers.
- Tangy Vinegar Based Slaw
- Chili Garlic Noodles or Thai Peanut Noodles
- Parmesan Edamame
- Salad with sweet & sour dressing or Broccoli Salad
Stovetop Teriyaki Chicken Kabobs
Marinated in a savory-sweet teriyaki sauce, the succulent chicken is combined with crunchy bell peppers, mushrooms, and red onions for a satisfying meal that is both nutritious and delicious. To make the kabobs even more flavorful, add some pineapple chunks to the mix – the perfect addition for a tropical twist! Serve these Stovetop Teriyaki Chicken Kabobs with some steamed rice or quinoa and you’ve got a full meal that is packed with flavor, ready in no time. Make sure to give this crowd-pleasing recipe a try!
Ingredients for Stovetop Teriyaki Chicken Kabobs
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Chicken breasts, cut into 1″ cubes. You can sub boneless and skinless chicken thighs.
Teriyaki Sauce/Marinade:
- Cornstarch
- Water
- Brown sugar
- Soy sauce. I recommend low sodium soy.
- Garlic minced
- Rice vinegar
- Fresh ginger minced
- Honey
- Sesame oil
- 8 skewers
Optional Topping:
- Sesame seeds
- Chopped green onion
Step-by-step process photos
- Make the sauce: Combine cornstarch and water in a small bowl. In a medium saucepan, add remaining ingredients along with the cornstarch/water mixture. Stirring frequently, bring sauce to a simmer. Cook until sauce lightly thickens, it will be dark brown. Once sauce has thickened up, remove from heat and let cool completely. (You can place in fridge to speed up the process.)
- Once the sauce is completely cooled, place the cubed chicken in a large ziplock bag. Pour half of the sauce over the chicken and gently shake to coat the chicken. Let chicken marinate in the fridge for at least 30 minutes. Place remaining sauce aside for later.
- When the chicken is done marinating, place your chicken on skewers and heat the grill pan or grill to medium heat.
- Once the grill pan or grill is hot, place skewers on lightly oiled grill pan/grill. Turn the skewers every 3-4 minutes until the chicken is cooked through (internal temp 165 degrees), about 20-30 minutes. During the last few turns baste with remaining teriyaki sauce.
- Remove skewers from the grill and serve with chopped green onion and a sprinkle of sesame seeds (optional).
Stovetop Teriyaki Chicken Kabobs
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Save To Your Recipe BoxIngredients
- 2 pounds chicken breasts or thighs cut into 1-inch cubes
Marinade
- 2 tablespoons cornstarch
- 1 cup water
- ¼ cup brown sugar
- ⅓ cup soy sauce low sodium
- 2 cloved garlic minced
- 1 tablespoon rice vinegar
- ½ tablespon fresh ginger minced
- 1 tablespoon honey
- ½ teaspoon sesame oil
- 8 skewers soak in water 30 minutes to 1 hour before
Optional garnish
- sesame seeds
- green onions slices
Instructions
- Make the sauce: Combine cornstarch and water in a small bowl. In a medium saucepan, add the remaining ingredients along with the cornstarch/water mixture. Stir frequently, and bring the sauce to a simmer. Cook until the sauce lightly thickens, it will be dark brown. Once the sauce has thickened up, remove it from the heat and let cool completely. (you can place it in the fridge to speed up the process)
- Once the sauce is completely cooled, place the cubed chicken in a large ziplock bag. Pour half of the sauce over the chicken and gently shake to coat the chicken. Let chicken marinate in the fridge for at least 30 minutes. Place remaining sauce aside for later.
- When the chicken is done marinating, place your chicken on skewers and heat the grill pan or grill to medium heat.
- Once the grill is hot, place skewers on a lightly oiled grill pan or grill. Turn the skewers every 3-4 minutes until the chicken is cooked through (internal temp 165 degrees), about 20-30 minutes. During the last few turns baste with the remaining teriyaki sauce.
- Remove skewers from the grill and serve with chopped green onions and a sprinkle of sesame seeds (optional).
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