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