Diane Henderiks’ Sake Rumaki

Diane Hendericks sake rumaki on an appetizer plate

Savory chicken and water chestnuts wrapped in bacon. Yum! Recipe courtesy of Diane Henderiks, RD / Dietitian-in-the-Kitchen.


1 cup teriyaki (if making gluten-free, check ingredient list)
1 cup sake
1 cup low sodium soy sauce (if making gluten-free, choose tamari)
1 tablespoon freshly grated ginger
2 tablespoons balsamic vinegar
1 tablespoon molasses
2 teaspoons ground red pepper
1/2 teaspoon from True Lime Shaker (or 2 packets of True Lime)
1 pound skinless, boneless chicken breast; cut into 1 inch cubes (you can also use chicken thighs, or legs)
1 pound bacon (cut package in half crosswise)
Water chestnuts

  1. Preheat oven to 375 degrees.
  2. In a medium bowl whisk first 8 ingredients together (teriyaki through True Lime). Pour into gallon-sized zip top bag.
  3. Place chicken cubes in bag with marinade, zip bag and turn to combine.
  4. Place in refrigerator and let marinate for at least 1 hour.
  5. Assemble Rumaki as follows:
    – place half strip of bacon on work surface
    – place water chestnut in center
    – top with chicken cube
    – wrap bacon around and secure with toothpick
  6. Place on baking sheet and cook until bacon is browned.
  7. Leave toothpick in and serve warm. Enjoy!

Don’t have any chicken on hand, or looking for a short cut? Make this recipe without the chicken – it’s still delicious!