Fig and Chicken Yakitori

Rachael Ray

• Ready In: 46 mins
• Yields: 20 pieces

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.