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Prep Time: 30 Minutes Cook Time: 16 Minutes |
Ready In: 46 Minutes Servings: 4 |
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Rachael Ray Ingredients:
1 1/2-2 lbs chicken tenders, halved |
1/2 cup teriyaki sauce |
2 tablespoons toasted sesame seed oil |
5 fresh figs, quartered |
20 bamboo skewers |
Directions:
1. Toss chicken pieces in teriyaki sauce; heat 1 tablespoon sesame oil in a skillet over med-high heat until the oil smokes.
2. Cook half the chicken at a time for 6-8 minutes, until chicken is cooked through, giving the pan frequent shakes.
3. Transfer chicken to plate; wipe out pan and return to heat; repeat with remaining oil and chicken.
4. When chicken is cool enough to handle, skewer 1 piece of chicken, followed by a quarter fig and a second piece of chicken; serve at room temperature.
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