Teriyaki chicken skewer recipe, teriyaki sauce question?

I was wondering what one I should use. I've seen two kinds, the thick kind or the more liquidy type.Teriyaki chicken skewer recipe, teriyaki sauce question?
The thick ones have more sugar so they burn easier. If you're going to marinate then definitely use the thinner one. If you're going to put on as a glaze, during the last few minutes of cooking, then use the thick one.Teriyaki chicken skewer recipe, teriyaki sauce question?
Teriyaki Chicken Skewers





These skewers are quick and easy to make, can be refrigerated the night before an event, and make a beautiful presentation





10 six-inch skewers (usually found next to the regular skewers at the local grocery store)


1.5 lbs boneless skinless chicken breasts


录 cup teriyaki sauce (Yoshida鈥檚 brand is excellent for this recipe!)


1 tbsp soy sauce








1. Remove all the fat from the chicken and then cut into 戮 inch cubes. An easy way to cut the breast into cubes is to first cut it long ways into1 inch strips. Then cut the strips across and you have the perfect pieces to skewer! I鈥檝e also found that using a serrated knife makes it even easier.





2. Place the chicken cubes in a large non-stick pot or wok. Using a plastic heat resistant spatula or large spoon stir in the teriyaki and soy. Remember never use metal utensils in a non-stick pot or pan. I have scratched up so many pots and pans in the past, I would hate to see someone else do the same.





3. Heat on high, stirring frequently so that the chicken is evenly coated with sauce.





4. Cook for about 10 minutes, or until all the liquid has evaporated and the cubes are browned on each side. You want the chicken to almost have a dark brown / burnt color in places. Stir continuously so that you do not burn the chicken. Keep in mind that it doesn鈥檛 have to be perfect. Once you put them on the skewers and taste them--it will be delicious!





5. Let the chicken cool for about 10 minutes.





6. Put about 5 pieces of chicken on each skewer. Makes about 8-10 skewers.








Now it鈥檚 time to think about how you would like to serve the skewers. This is the part I enjoy the most! As a finger food or appetizer, I usually start with a plain white plate, placing each skewer as I make it in a single row across. Then I stack each additional skewer on top of that row. Next I place the white plate on top of a shiny red charger. This makes a beautiful presentation especially when the it鈥檚 placed on a counter among other finger foods. Placing lettuce leaves underneath the skewers is another idea I have yet to try. And if you are preparing this as a side dish to a meal, you may want to serve them in a single row on top of white rice.





Remember this is your dish and if you are entertaining, it should be an expression of yourself! Get creative, have fun and Enjoy!
I think you will find the thick one adheres more, and imparts more flavour.