Asian Sesame Chicken Skewers
You can make the marinade and trim the chicken a day ahead. Cook just before serving.
Serves: 8Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy
- 24 wooden skewers (6")
- ½ cup low-sodium chicken stock
- 2 Tbsp. low-sodium soy sauce
- 2 Tbsp. sesame oil
- 2 garlic cloves, minced
- 4 drops hot sauce
- 1½ lbs. boneless, skinless chicken breasts
- Place the wooden skewers in a tall glass of water to soak for at least 15 minutes while preparing the chicken.
- Combine the stock, soy sauce, sesame oil, garlic, and hot sauce in a medium-size bowl; whisk until blended.
- Rinse the chicken under cold running water and pat dry with paper towels. Cut the chicken into ½"-wide strips the length of the breast. You should have about 18 to 24 strips. (The strips will vary somewhat in size.) Add the chicken strips to the marinade, cover, and refrigerate for 15 minutes.
- Just before preparing to serve, lightly oil a broiler rack and position it about 4 inches from the heat source. Preheat oven broiler to medium.
- Remove the chicken strips from the marinade and discard the marinade. Thread one strip on a presoaked wooden skewer. Thread the remaining chicken on the remaining skewers. (Threading the strips in the form of an S will help them stay on the skewer.)
- Place the skewers on the broiler rack and broil for about 3 minutes. Turn the skewers over and broil for another 3 to 4 minutes, until the chicken is no longer pink. Remove from the oven and serve hot.