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    Teriyaki Sesame Chicken Skewers


    Source of Recipe


    George Stella

    List of Ingredients




    30 (8-inch) bamboo skewers
    Marinade:
    15 ounces teriyaki sauce (no more than 2 grams sugar per serving)
    6 tablespoons sesame oil
    1/4 teaspoon minced garlic
    1 lemon, juiced
    1 tablespoon sugar substitute (recommended: Splenda)
    2 pounds boneless, skinless chicken thighs
    1 tablespoon sesame seeds, toasted
    1 cantaloupe half filled with melon balls, optional

    Recipe



    Soak bamboo skewers in water for 1 hour to keep from burning later.

    Mix all marinade ingredients together in a non-reactive container large
    enough to hold all of the chicken. Cut chicken
    into 1/2-inch strips and submerge them in the marinade, cover, and
    refrigerate for at least 1 hour.
    Preheat oven to 375 degrees F.
    Thread 1 chicken strip on each skewer towards end of the stick, and line
    up on a sheet pan. Place in oven and bake for
    about 30 minutes, or until fully cooked through. Sprinkle with sesame
    seeds before serving. Serve by sticking skewers
    straight out of the side of a cantaloupe half filled with melon balls,
    if desired.

 

 

 


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