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Teriyaki Beef/Chicken Sticks

I can never go to any of my favorite Saimin Stands without having at least one of two of these to enjoy along-side my saimin. I usually get one beef and one chicken. I like them a bit charred and crispy on the outside. A popular carnival item, plan on preparing lots of these Teriyaki Beef/Chicken Sticks as they will go quickly.

Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 12-15 minutes | Ready In: marinate 30-40 minutes
Ingredients: Print   Add to cart
US Metric

1 lb. round steak or top sirloin, thinly sliced, 3-4 “ long x ¼” thick or

1 lb. boneless skinless chicken thighs, 1-inch cubes

Bamboo skewers, soaked in water 30 minutes

garnish: chopped green onion


½ c. brown sugar, packed

½ c. Aloha shoyu

¼ c. sake

2 cloves garlic, crushed

2-inch ginger, peeled, crushed

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Cooking Process:

Thread meat strips or chicken cubes onto skewers; weaving strips in and out. In a long shallow dish or zip lock bag; combine marinade ingredients. Marinate meat sticks 30-40 minutes. Oven broil or charcoal broil for best results, turning once until cooked to desired doneness, about 2-3 minutes. Garnish with green onion. Makes 24-26 sticks.