Ingredients

The following ingredients have 4 Servings
  • 1 c water
  • 1/4 c soy sauce
  • 1/4 c light brown sugar
  • 2 Tbsp honey
  • 2 Tbsp sesame seeds
  • 1 tsp fresh ginger ((grated))
  • 1/2 tsp garlic powder ((or minced garlic))
  • 2 Tbsp cornstarch
  • 1/4 c water ((cold, to mix cornstarch in))
  • 4 chicken breasts ((boneless, skinless))
  • 2 zucchini
  • 2 yellow squash
  • 1/2 Tbsp sesame seed oil

Instruction

  • In a medium saucepan, combine water, soy sauce, light brown sugar, honey, toasted sesame seeds, ginger, and garlic powder. Heat to medium high, then combine cornstarch with cold water and add to the sauce. Cook on medium high until a slow boil is reached, reduce heat if necessary. Cook until the sauce thickens (you can add more water to thin the sauce if it thickens too fast, if needed). Remove from heat and allow to cool to warm room temperature, about 30 minutes.
  • Place the chicken breasts and the cooled ginger sesame teriyaki into a large Ziploc bag to coat the chicken with the teriyaki. Allow to marinate for an hour, refrigerated, and longer if possible (for better flavor).
  • Place marinated chicken breasts directly onto the racks of your smoker and set the smoker to 250 degrees F (121 degrees C) and smoke for 30-45 minutes per pound. Our chicken breasts were done with an internal temperature of 165 degrees F (74 degrees C) in 50 minutes as they weighed just over a pound.
  • When the chicken is close to being done, spiralize your zucchini and yellow squash. Pan fry the spiralized zoodles in a large frying pan or skillet over medium high heat with the sesame seed oil. Cook for 3-5 minutes, or until the zoodles are tender, stirring infrequently. Remove from heat, top the zoodles with your smoked chicken breasts and serve immediately. Add sliced green onion and sesame seeds for garnish, if desired.