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Recipe courtesy of George Stella

Show: Low Carb and Lovin' It

Episode: Low Carb Party

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Total:: 2 hr
Prep:: 30 min
Inactive:: 1 hr
Cook:: 30 min

Yield:: 24 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

15 ounces teriyaki sauce (no more than 2 grams sugar per serving)
6 tablespoons sesame oil
1/4 teaspoon minced garlic
1 lemon, juiced
1 tablespoon sugar substitute (recommended: Splenda)
2 pounds boneless, skinless chicken thighs
1 tablespoon sesame seeds, toasted
1 cantaloupe half filled with melon balls, optional

Directions

Special equipment: 30 (8-inch) bamboo skewers

Soak bamboo skewers in water for 1 hour to keep from burning later.

Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.

Preheat oven to 375 degrees F.

Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving. Serve by sticking skewers straight out of the side of a cantaloupe half filled with melon balls, if desired.

My Private Notes

Name: Teriyaki Sesame Chicken Skewers
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 24 servings
Ingredients: 15 ounces teriyaki sauce (no more than 2 grams sugar per serving); 6 tablespoons sesame oil; 1/4 teaspoon minced garlic; 1 lemon, juiced; 1 tablespoon sugar substitute (recommended: Splenda); 2 pounds boneless, skinless chicken thighs; 1 tablespoon sesame seeds, toasted; 1 cantaloupe half filled with melon balls, optional

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Teriyaki Sesame Chicken Skewers

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53