Teriyaki Chicken Meatball Skewers

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Teriyaki Chicken Meatball Skewers

We turned a take-out staple into a homemade version that kids will love helping you make and eat!

Teriyaki Chicken Meatball Skewers
 
Ingredients
  • 2 cups panko (Japanese bread crumbs)
  • 1 large egg
  • ½ cup chopped green onion
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon plus 1 teaspoon minced garlic
  • 2 teaspoons minced fresh ginger
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground white pepper
  • 1½ pounds ground chicken
  • 1 medium yellow bell pepper, cut into 1-inch pieces
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 medium white onion, cut into 1-inch pieces
  • Long wooden skewers
  • Vegetable oil, for brushing
  • Teriyaki Sauce (recipe follows), divided
  • Garnish: chopped green onion
Teriyaki Sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 2 teaspoons minced fresh ginger
  • 1 cup low-sodium soy sauce
  • 1 cup water, divided
  • ½ cup firmly packed light brown sugar
  • 2 tablespoons cornstarch
Instructions
  1. In a large bowl, stir together bread crumbs, egg, green onion, soy sauce, garlic, ginger, salt, and white pepper. Gently stir in chicken until well combined. Shape mixture into 1½-inch balls.
  2. Thread meatballs, bell peppers, and onion onto skewers as desired.
  3. Heat a cast-iron grill pan over medium heat; brush with oil. Working in batches if needed, add kabobs to grill pan in a single layer; cook for 5 minutes. Turn kabobs; brush ½ cup Teriyaki Sauce onto meatballs. Cover kabobs with foil; cook until vegetables are tender and a meat thermometer inserted in meatballs registers 165°, 8 to 10 minutes. Brush meatballs with Teriyaki Sauce; serve with remaining sauce. Garnish with green onion, if desired.
Teriyaki Sauce
  1. In a small cast-iron skillet, heat vegetable oil over medium-low heat. Add garlic and ginger; cook until fragrant, about 1 minute. Stir in soy sauce, ½ cup water, and brown sugar. Cook, whisking occasionally, until sugar is dissolved, 1 to 2 minutes.
  2. In a small bowl, whisk together cornstarch and remaining ½ cup water until dissolved; whisk into mixture in skillet, and bring to a boil over medium heat. Cook, whisking frequently, until mixture is thick enough to coat the back of a spoon, about 2 minutes. Remove from heat. Let cool slightly before using.