Honey Teriyaki Chicken Skewers

I saw a recipe for baked teriyaki chicken in a weekly menu plan at Clover Lane.  I tried it and thought it was ok, but then came up with this idea.  I substituted honey for the sugar in the sauce and grilled the chicken on skewers.  The boys loved the chicken so much, they ate it all.  I only made a pound of chicken to start (about 2 chicken breasts), not realizing how much they would eat.  So I made more for my husband and I and we ate dinner after the boys went to bed.  Someday, I'll be making double recipes of everything for my growing boys.  I suspect when they are teenagers my second home will be the supermarket.  

1 Tablespoon cornstarch
1 Tablespoon cold water
1/2 cup honey
1/2 cup soy sauce
1/4 cup apple cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
4-6 boneless skinless chicken breasts 
Bamboo Skewers*


1.  In a saucepan over low heat, combine the cornstarch, cold water, honey, soy sauce, vinegar, garlic, ginger and ground black pepper.  Let simmer, stirring frequently, until sauce thickens and bubbles.

2.  Slice chicken breasts into long strips about an inch wide.  Thread meat onto skewers using two chicken strips per skewer.  Brush with honey teriyaki sauce.  Grill until cooked through.  Enjoy!

*When using bamboo skewers on the grill, it is a good idea to soak them in water for a while first to prevent them from catching on fire.   

Sauce adapted from All Recipes.