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Chicken on a Stick

31 Mar
Chicken on a Stick

I said that I made two “food on a stick” foods. The previously mentioned and posted about corn dogs, and Chicken on a Stick. It actually seemed the most fitting food for such an odd food themed day. The name of the food is part of the name of the day!

Chicken on a Stick is a dish we get sometimes at Chinese restaurants. There is no magic behind the name: Chicken on a Stick is just that. It is thinly sliced sweet Teriyaki chicken on a skewer.

While we have eaten it many times I have never made chicken on a stick before. After this past March 28 I will be making it again. It was easy, quick, and tasty. Plus food on a stick is fun. Maybe that’s why there’s a whole day devoted to it!

I sliced some chicken breasts in thin strips, marinated it, slid it on the pre-soaked skewers and baked it. Even though I made my own Teriyaki style marinade a purchased Teriyaki sauce would work, too.

Of course the Chicken on a Stick did not evoke the excitement of the homemade corn dogs. Still they were received favorably and there was none left.

So for as odd a food themed day that “food on a stick day” is I found 2 great recipes to celebrate it. They will both become an addition to the menu. Although we all know that the Chicken on a Stick will be made more frequently than the homemade corn dogs. We also know that the corn dogs will receive a warmer reception, too.

Chicken on a Stick

  • 1 pound boneless skinless chicken breast (sliced in thin strips)
  • 2 tablespoons vegetable oil (olive or sesame oil if you prefer)
  • 2 tablespoons soy sauce (may use low sodium)
  • 1 tablespoon cider vinegar (or rice vinegar)
  • 2 teaspoons honey
  • 1 teaspoon black pepper
  • ¼ teaspoon ground ginger
  • 8-10 wood skewers (soaked in water for 30 minutes)
  1. Combine all oil, soy sauce, vinegar, honey, pepper and ginger in a bowl or low-sided pan. Whisk together.
  2. Add chicken and marinate in the refrigerator for at least 30 minutes, turning occasionally.
  3. Preheat oven to 350 degrees. Coat a baking sheet lightly with oil or spray with nonstick cooking spray.
  4. Thread the chicken onto skewers in a back and forth pattern. Leave room at the top and bottom of skewers. Do not overcrowd. Continue with all chicken.
  5. Place chicken on greased baking sheet and bake in a preheated oven for 20-25 minutes until cooked through.

 
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Posted by on March 31, 2018 in Dinner Recipes

 

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