Grilled Teriyaki Chicken Kebabs

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  0.5 cup Soy Sauce, Low Sodium
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  0.3 cup Brown sugar
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  2 Garlic(6g)
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  2 tsp Ginger, Fresh Root
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  2 tbsp Cornstarch
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  3 cup 3 Cups Water (Divided, $0.00)
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  1814 g Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 cup White Rice

Instructions

1. 1Soak wooden skewers in water for at least 30 minutes. While soaking, cut the chicken breast into 1½-inch cubes and set aside.
2. 2Combine the soy sauce, brown sugar, minced fresh garlic, and grated fresh ginger in a medium pot over medium heat. Stir until the brown sugar dissolves, about 2–3 minutes.
3. 3In a small bowl, whisk the cornstarch with 1 cup water until smooth. Pour the slurry into the pot and whisk constantly over medium heat until the sauce thickens and turns glossy, 2–3 minutes. Remove from heat and let cool for 5 minutes.
4. 4Divide the cooled teriyaki sauce in half. Place the cubed chicken and half the sauce in a ziplock bag, seal, and marinate at room temperature for 30 minutes. Reserve the remaining half for basting.
5. 5Cook the rice according to package directions using the remaining 2 cups water in a separate pot over medium heat. Once cooked, fluff with a fork and keep warm.
6. 6Thread the marinated chicken onto the soaked skewers, leaving ¼-inch space between pieces. Preheat your grill or grill pan over medium-high heat for 2 minutes until very hot.
7. 7Place the skewers directly on the grill over medium-high heat and cook 4–5 minutes per side, basting with the reserved teriyaki sauce each time you flip. Continue cooking until the chicken reaches an internal temperature of 165°F and the exterior is caramelized and golden, about 8–10 minutes total.
8. 8Divide the cooked rice and teriyaki chicken skewers evenly into 4 airtight containers while hot. Drizzle any remaining sauce over each portion, cool to room temperature, seal, and refrigerate.