Teriyaki Chicken on a Stick

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Growing up, teriyaki beef or chicken on a stick was my go to order at the Chinese restaurant. The meat is so incredibly flavorful and tender, it’s hard not to love.

chicken on stick

Lately. I’ve been trying to find a way to recreate it at home and I’ve got it down almost perfectly (unfortunately it just tastes better at the restaurant). 

This is a great source of protein to add with a side of carbohydrates (I usually opt for white rice) and some vegetables (whatever you like). 

You can also bring this as a side dish to a barbeque or get together with friends. It’s always a crowd pleaser because it’s pretty much impossible to dislike.

chicken on stick

Ingredients for Teriyaki Chicken on a Stick

The recipe is pretty simple and you likely have many of the ingredients already in your pantry or refrigerator.

  • Chicken: breast or thighs can work for this recipe
  • Soy sauce
  • Minced garlic: I use the stuff in a jar, but fresh works great as well
  • Brown sugar
  • Ground ginger: I used the dried ground ginger that comes in a jar, but fresh works great as well
  • Oil of choice: I usually use olive oil
  • Cornstarch: arrowroot starch will also work
  • Sesame seeds: optional, for topping

Tip: Mix cornstarch with equal parts water before adding it to a hot liquid to avoid clumping.

chicken on stick

What type of chicken works best?

I personally like using chicken breast for this recipe, but if you want a more tender, flavorful chicken on a stick, I recommend using chicken thighs.

Personally, I use chicken breast because it’s leaner and a bit higher in protein, plus it’s not as rich as chicken thighs, which I personally like.

I recommend using whatever you prefer for this recipe. Don’t use a type of chicken you dislike just because it’s what you “feel” is right. If you are unsure, try out both and see which one you like better.

What soy sauce is the best?

I personally am a huge fan of Kikkoman. I’ve been using this soy sauce since childhood and haven’t found one that is better or even as good.

The low sodium soy sauce is usually what I prefer, but let’s be honest, the regular, full sodium soy sauce tastes better. As a dietitian, I try to limit sodium wherever it makes sense and to me, a small downgrade in flavor is worth the benefits.

This is the exact soy sauce that I use and recommend (affiliate link):

chicken on stick

Is Teriyaki Chicken on a Stick good for you?

Chicken is a wonderful source of protein and is typically lean (low in fat). While fat isn’t all bad, it’s best to limit saturated fat, which can cause elevated LDL cholesterol and increase your heart disease risk.

Three ounces of chicken breast contains about 150 calories, 26 grams of protein and 4 grams of fat. Most of that fat comes from unsaturated fat, while about 1 gram comes from saturated fat.

Chicken breast is an excellent source of vitamin B3 (niacin), vitamin B6 (pyridoxine), phosphorus and selenium. It’s a good source of vitamin B5 (pantothenic acid), vitamin B12 (cobalamin) and zinc.

Compared to chicken thighs, chicken breast is similar in calories, but lower in fat (about 1 gram less) and higher in protein (about 2-3 grams more). The difference really isn’t huge, so choose the one you prefer.

chicken on stick

How to make Teriyaki Chicken on a Stick

Make sure to plan ahead when making this recipe because it does require some marination time before cooking.

Step 1: Cut chicken into long, thin strips. Aim for about 6 strips in total.

Step 2: In a plastic bag, combine soy sauce, garlic, ginger, brown sugar, pepper and honey. Close the bag and shake until the sauce is thoroughly combined.

Step 3: Add chicken strips to the bag and shake again to coat the chicken. Remove any excess air from the bag and store in the refrigerator for at least 30 minutes (ideally 8 hours).

Step 4: Once chicken is done marinating, remove from the bag and add to skewers in a snake like pattern (refer to images). 

Step 5: Preheat air fryer to 400 degrees Fahrenheit. Add light layer of oil (I use a spray). Add chicken once preheated.

Step 6: Air fry for 8 minutes.

Step 7: Once chicken skewers are done cooking, brush the marinade over the chicken to add some extra flavor. Then enjoy!

What skewers should I use?

You can use metal skewers for this recipe, or wooden skewers (my personal favorite). These are pretty inexpensive and you can find them at most grocery stores.

I get them off Amazon because they are cheaper and I can buy them in bulk for whenever I may need them. Here is the specific brand I purchase (affiliate link):

chicken on stick

What goes with Teriyaki Chicken on a Stick?

I love pairing this teriyaki chicken on a stick with white rice and some steamed or roasted veggies like broccoli or green beans.

When creating a balanced meal, I always focus on four main categories: protein, carbohydrate, fiber and fat.

Protein and fat would come from this chicken on a stick (protein from the chicken, fat from the oil used to cook them). Carbohydrates would come from the white rice and fiber would come from the veggies.

I always try to get my fiber from a fruit or vegetable source, usually having fruit for breakfast and a snack or dessert and veggies for lunch and dinner. Of course it’s up to you how you split it up!

Overally, this formula is a great way to ensure you are getting a balance of nutrients at each meal and preventing any nutrient deficiencies by ensuring you are getting in a variety of foods from multiple food groups.

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If you tried out this recipe and liked it, please comment below and share. Also remember to tag me on Instagram and TikTok!

chicken on stick

Teriyaki Chicken on a Stick

This recipe is great for a weeknight dinner, family barbecue or get together with friends.
Prep Time 10 mins
Cook Time 15 mins
Marination Time 30 mins
Total Time 55 mins
Course Appetizer, Main Course
Servings 2 people

Ingredients
  

  • 1 large chicken breast
  • 1/3 cup soy sauce
  • 1 tbsp minced garlic fresh or jarred
  • 1 tsp ground ginger fresh or jarred
  • 1/3 cup brown sugar
  • 1 tsp cornstarch
  • 2 tsp water

Instructions
 

  • Cut chicken into long, thin strips. Aim for about 10 strips in total.
  • In a plastic bag, combine soy sauce, garlic, ginger and brown sugar. Close the bag and shake until the sauce is thoroughly combined.
  • Add chicken strips to the bag and shake again to coat the chicken. Remove any excess air from the bag and store in the refrigerator for at least 30 minutes (ideally 8 hours).
  • Once chicken is done marinating, remove from the bag and add to skewers in a snake like pattern (refer to images).
  • Line air fryer with a light layer of cooking oil (I use spray). Add chicken skewers to the air fryer once preheated.
  • Air fry on 400 degrees Fahrenheit for 8 minutes.
  • Once chicken skewers are done cooking, brush the marinade over the chicken to add some extra flavor. Then enjoy!
chicken on stick

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