Asian Chicken Skewers

by Anne Bennett on June 16, 2010

I’ve been searching for recipes using hoisin sauce because, a.) I love it; and, b.) I recommended your buying it for some of the stir-fry recipes I’ve put in the stir-fry category on the right. (See it over there? It’s new!)

You can find hoisin sauce in the Asian section of almost any supermarket, but the best brand, which you can only get at Asian markets, is Koon Chun (pictured elsewhere on the blog). If you’ve ever had Moo Shu Pork in a Chinese restaurant and spread your moo shu pancake with a dark, thick, delicious sauce, that was hoisin!

Following is a recipe adapted from Bon Appetit that can serve either as an appetizer or an entree, depending on the size of bamboo skewers you use. (The shorter ones fit perfectly on small appetizer plates.)

I grilled these and pulled them off their skewers onto a bed of thinly shredded Napa cabbage and served them with a refreshing Asian-inspired cucumber salad and steamed broccoli. BTW, I took the picture before sprinkling the plate with sesame seeds.

Reserve some of the cucumber dressing and drizzle it on the broccoli!

1/4 cup hoisin sauce*
1 T. minced fresh ginger
1 T. Asian sesame oil*
1 T. unseasoned rice vinegar*
2 skinless, boneless chicken breasts, cut into 1″ pieces
1 T. sesame seeds

*Can be found in the Asian section of the supermarket. The vinegar can also be found with the other vinegars.

Whisk together hoisin sauce, ginger, sesame oil and rice vinegar in a medium bowl. Transfer two tablespoons of this mixture to another bowl to use as a basting sauce. Place the chicken in the remaining sauce and allow to marinate for a few minutes.

Place chicken onto bamboo skewers that have been soaked in water (to prevent them from burning), leaving 1/2″ space between pieces. Grill until browned on both sides, about 8 to 10 minutes, basting chicken as needed. Sprinkle with sesame seeds and serve.

Serves: 2

Cucumber Salad

1/4 cup seasoned rice vinegar
1/2 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon Asian sesame oil
1 large English (seedless) cucumber, thinly sliced

Combine first four ingredients and stir until sugar is dissolved. Pour dressing over cucumber slices just before serving. I also used some of this dressing for the steamed broccoli and served it at room temperature as a salad. Very refreshing and summery.

Serves: 2

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{ 1 comment… read it below or add one }

Laura June 17, 2010 at 6:21 pm

Tried this tonight and it was fantastic! We grilled mushrooms as well using the same marinade as the chicken. Keep up the good work Anne, we love Hungry Poodle!!

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