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Ingredients

1 lb. Chicken breast strips or chicken tenderloins

Bamboo skewers, soaked in water for 2–3 hours, as needed

Marinade and Sauce:

1/2 cup Brown sugar

1/3 tsp. Garlic, minced

Green onions, minced, 2 each

1/2 tsp. Fresh ginger minced

1/2 cup Soy sauce

1/4 cup Lime juice

1 cup Apple juice

1 tsp. Corn starch

1 1/2 tsp. Water

Method
Place chicken strips onto soaked skewers. Combine brown sugar, garlic, green onion, ginger, soy sauce, lime juice and 3/4 cup of apple juice. Mix well.

Pour one-third of the mixture over the chicken skewers, marinate for 1 hour. Place remaining two-thirds of Lime Teriyaki mixture in a saucepan and bring to a simmer over medium heat. Combine cornstarch with water, mix well and add to simmering sauce.

Reduce heat and whisk. Sauce will thicken. Simmer over low heat for 10 minutes. Strain sauce and reserve. Remove chicken skewers from marinade and drain. Grill chicken skewers, basting with Lime Teriyaki Sauce. Serve additional sauce on the side.

Makes 4-6 servings

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