teriyaki kebabs

teriyaki kebabs

yield: serves 6

teriyaki kebabs

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  • 1 Tbspolive oil
  • 2 pkggardein teriyaki chick'n strips (with sauce)
  • 2 Tbsporange juice
  • 2 tspsesame oil
  • 1 tspdijon mustard
  • 1 clovegarlic, minced
  • 1/2 tspcrushed red pepper flakes
  • 1/2 tsporange zest
  • 1 tspsesame seeds
  • 1/4 cupcilantro
  • 2 green onions, thinly sliced

teriyaki kebabs


Preheat grill pan or BBQ to medium and lightly oil grates.

In a frying pan heat olive oil over medium heat. Add one package gardein teriyaki chick’n strips and cook for 2 to 3 minutes on each side until well caramelized and crisp. Remove to a platter. Cook remaining gardein chick’n strips.

In a saucepan over medium heat, stir together teriyaki sauce packet with orange juice, sesame oil, mustard, garlic, and red pepper flakes. Bring to a boil, reduce heat, and simmer sauce for 2 minutes.

Slide even amount of gardein chick’n strips onto 6 skewers. Brush with sauce and place skewers on grill. Cook, turning, and basting with sauce often, until nicely glazed.

To serve, arrange skewers on a bed of steamed rice and garnish with orange zest, sesame seeds, cilantro, and green onion. Serve any remaining sauce on the side.