This is a recipe I found in the Spring 2014 issue of Cook Fresh magazine. I discovered this magazine about a year ago. They only publish four issues a year, but each one is filled with wonderful recipes make with fresh, seasonal ingredients. This recipe is a family favorite and since I discovered it, I have made it often. This works well as an appetizer at a party, or for dinner served over rice with broccoli or Chinese pea pods as a side dish.
The original recipe calls for cooking the chicken under the broiler, but I have made it several ways. Sometimes I use chicken tenders and thread them on a skewer, sometimes I use skinless boneless thighs cut into chunks. Sometimes I cook them on the grill, and sometimes in the oven. I have even cooked the chicken in a skillet on the stove. One thing I discovered, is that the marinade is great as a sauce, so I doubled the recipe and hold half of it back to use as a sauce. This is a recipe that is super easy to prepare, doesn't involve a lot of chopping and prep work. and can even be made on a week night when you get home from work. For those of you who like to prep ahead, cut up your chicken the night before and prepare the marinade ahead. Do not marinate the chicken until just before cooking, or it will become too powerful.
This recipe uses hoisin sauce, oyster sauce, five spice powder as well as the traditional soy sauce. These sauces can all be found in the international food section of your supermarket. All the other ingredients, you should have in your pantry. One other hint: if you are using wooden skewers instead of metal, be sure to soak them in water for at least 20 minutes before cooking. Ready? Here we go!
Sweet and Spicy Asian Chicken Kebabs
1 1/4 lbs. of boneless skinless chicken thighs cut into one inch pieces. You can also use thin cut chicken tenders, do not cut the tenders, just thread the whole thing on the skewer.
3/4 cup hoisin sauce
1/2 cup cooking sherry
1/4 cup soy sauce
2 tablespoons of oyster sauce
4 cloves garlic finely minced or run through a garlic press
2 teaspoons Chinese five spice powder
1/8 to 1/4 teaspoon crushed red pepper flakes (depending on how much of a kick you like)
1/4 cup toasted sesame seeds
2 to 3 scallions thinly sliced.
If you plan to make these in the broiler, preheat your broiler and set your oven rack about 6 inches from the heat source. Soak skewers in water if using wooden skewers. If using thighs, cut into one inch pieces. Combine hoisin sauce, sherry, soy sauce, oyster sauce, garlic, five spice powder and red pepper flakes in a bowl. Stir to combine. Take out about half a cup of the marinade and set it aside to use as a sauce. Add the chicken to the bowl and let sit about 15 minutes. Cover a large rimmed baking sheet with foil and coat with cooking spray or vegetable oil.
Thread the chicken onto the skewers, leaving space between each piece so they can cook properly. Arrange on the baking sheet and broil about six minutes. Remove, turn the pieces over and broil another 3 to 4 minutes. If the chicken seems to be getting charred, lower the oven rack. If you would like to thicken the extra sauce, mix 1 tablespoon of cornstarch in 1/4 cup of water. Add this to the sauce and heat until it bubbles and begins to thicken.
Remove and serve over rice. Pour a little of the sauce over, sprinkle with sesame seeds and chopped scallions. If serving as an appetizer, sprinkle sesame seeds and scallions on top and serve the sauce as a dipping sauce. Enjoy!
Happy Cooking!
Carol
a.k.a.
Nonnie
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