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Teriyaki Chicken Skewers & Slaw


  • Author: Michelle
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Ingredients

Scale

For the Asian-inspired slaw

  • 1 tbsp avocado oil
  • 1 tbsp coconut aminos
  • 1 tbsp honey
  • 1 tsp rice vinegar (sub apple cider vinegar for AIP)
  • 1 tsp ginger powder
  • Salt and pepper (omit for AIP)
  • 16 oz coleslaw mix (shredded cabbage, and shredded carrots)
  • 1 tbsp green onion. chopped
  • 1 tbsp cilantro, chopped

For the skewers 

  • 1/2 cup coconut aminos
  • 1/4 cup orange juice
  • 1 tbsp honey
  • 1 tsp rice vinegar (sub apple cider vinegar for AIP)
  • 1 tsp ginger powder
  • 2 tsp garlic powder
  • Salt and pepper (omit pepper for AIP)
  • 1 1/2 tsp arrowroot starch
  • 1 lb chicken breast, cubed
  • Sesame seeds to serve (omit for AIP)

Instructions

  1. To make the slaw, combine the oil, coconut aminos, honey, vinegar and seasonings in a large bowl. Add the slaw, green onion and cilantro and toss well. Allow to sit in the fridge to chill before serving. 
  2. To make the teriyaki sauce, combine the coconut aminos, orange juice, honey, rice vinegar, seasonings, and tapioca starch in a small saucepan. Whisk to combine and set on the stove over medium-low heat. Allow to thicken (you want the sauce to be thick and not runny, but still easy to pour. Add a splash of broth for a thinner sauce if desired) and remove from the heat and completely cool.
  3. Add the chicken to a bowl and top with the sauce (reserving about 3 tbsp of the sauce on the side). Toss the chicken and allow to marinate in the fridge for 30 minutes. 
  4. Thread the chicken through the bamboo skewers, packing them tightly. 
  5. For the grill method– Using a grill pan (or outdoor grill) heat to medium-high heat and brush with oil. Add the chicken and cook for 3-4 minutes on each side or until cooked through. 
  6. For the oven method– Preheat the oven to 400 F and line a baking sheet with parchment paper. Lightly brush the chicken with avocado oil and transfer the skewers in the oven. Bake for 15 minutes, flipping halfway. Bake until cooked through to 165 F.
  7. Reheat the reserved sauce for 1-2 minutes as it will thicken as it cools. Brush the cooked chicken with the reserved sauce.
  8. Add the chicken skewers to a plate or shallow bowl and serve alongside the slaw. Top with sesame seeds to serve.

Notes

  • Soak the bamboo skewers in water to avoid burning.
  • All nutritional information are estimations and will vary. Estimations do not include optional ingredients. 
  • Prep Time: 20
  • Cook Time: 20
  • Category: Main Dishes
  • Cuisine: Asian Inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 498
  • Fat: 24.6g
  • Carbohydrates: 39.3g
  • Fiber: 7.5g
  • Protein: 33.8g

Keywords: teriyaki chicken skewers