1teaspoonfresh gingerminced, or ½ teaspoon powdered ginger
2tablespoonsrice vinegar
1tablespoonsesame oil
½teaspooncrushed red pepper flakesoptional
2teaspoonscornstarch
¼cup(59ml)water
Instructions
Whisk together soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil and red pepper flakes in a small bowl. Reserve ½ cup and set aside.
Add the chicken tenders to a plastic bag and pour the remaining marinade over top. Mix well, seal and marinade for at least 1 hour, or up to overnight.
Soak wooden skewers in water for 30 minutes.
Heat outdoor grill to 450 °F (232 °C)
Thread the chicken tenders lengthwise onto the skewers (1 tender per skewer). Grill for 10-15 minutes, turning over every 5 minutes or so, until the internal temperature reaches 165 °F (74 °C)
Meanwhile, whisk together the cornstarch and water until no lumps remain.
Add to a small saucepan over medium heat with the remaining ½ cup of marinade. Bring to a boil, then reduce heat to low and simmer for about 5 minutes, until thickened. Remove from heat.
Brush teriyaki sauce on skewers after grilling, or serve in a bowl as a dipping sauce.
Notes
You can also use this marinade for 3-4 chicken breasts or thighs.
Be sure to use low sodium soy sauce in this recipe, otherwise it will be too salty.
Can sub rice vinegar with mirin.
Can sub brown sugar with coconut sugar, honey or agave.
Make it gluten free: use tamari in place of soy sauce.