How To Make Honey Soy Chicken Kebabs

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index, while brown sugar is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, and coconut aminos is a lower-sodium alternative.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: pork tenderloin

Chicken thighs are juicier and cheaper than chicken breast.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Cut chicken breasts into small cubes, ensuring they are all the same size for even cooking.

In a bowl, add a pinch of salt, 2 crushed garlic cloves, a couple of cracks of black pepper, 3 to 4 tablespoons of sweet soy sauce, 2 to 3 tablespoons of honey, 1 tablespoon of sesame oil, and 1 tablespoon of balsamic vinegar.

Mix the ingredients well to ensure the chicken is evenly coated.

Cover the bowl with glad wrap and refrigerate for at least 2 to 3 hours.

After 2 and a half hours, take the chicken out and give it a quick mix to ensure it is well coated.

Skewer the chicken pieces onto bamboo skewers, placing about three pieces on each skewer, ensuring they are of similar size for even cooking.

In a large frying pan, heat 2 tablespoons of oil over medium to high heat until it flows freely.

Place the skewers in the pan, leaving a small gap between each for even cooking.

Cook each side for about 1 minute, flipping to ensure even browning.

After flipping, add half of the leftover marinade to the pan and cover the skewers.

Reduce the heat and let the chicken simmer in the sauce, moving it around to ensure it is well coated.

Check the chicken for doneness by touching it; it should feel firm. If in doubt, slice into the largest piece to check for pinkness.

Once cooked, remove from heat and serve, optionally with chips.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens