Chicken Skewers

Name: Chicken Skewers
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: Serves 6 as an appetizer or snack
Ingredients: 2 tablespoons peeled and minced fresh ginger; 2 tablespoons water; 1 tablespoon soy sauce; 1 teaspoon dark sesame oil; 2 tablespoons finely chopped fresh coriander leaves (cilantro); 2 cloves garlic, minced; 1 tablespoon oil; ¼ teaspoon dark sesame oil; ¼ teaspoon white pepper; 1 lb (500 g) skinless, boneless chicken breast or chicken thigh, cut into strips; 1 teaspoon sugar; 14 wooden skewers, soaked in water for 30 minutes; 2 tablespoons hoisin sauce, homemade or store-bought; 1 tablespoon unseasoned rice vinegar; 1 teaspoon salt; 1 teaspoon dark soy sauce; 1 teaspoon peeled and minced fresh ginger; 1 teaspoon all-purpose cornstarch; 2 teaspoons dry white wine

Preparation info

Serves
6
as an appetizer or snack

Difficulty
Medium
Ready in
50 min

Appears in

Katie Chin's Everyday Chinese Cookbook

By Katie Chin

Published 2016

About

I always make Chicken Skewers when I’m entertaining, because I know my low carb/no carb friends (remember, I do live in LA) will love them as much as everyone else. If I’m cooking for gluten-free friends, I just swap out the soy sauce for tamari, which is gluten free. It’s easy to overcook chicken, so keep your eye on the skewers. You can marinate the meat in the refrigerator all day until you’re ready to cook that night. If you have leftovers, cut up the pieces of chicken and toss them wit

Ingredients

Snack
Starter

Ingredients

Method