Ginger Soy Chicken Skewers
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Serve these Asian-inspired skewers with steamed rice and a mixed greens stir-fry. Add a peanut dipping sauce alongside for the taste of homemade satay.
Servings: 4
Ingredients:
Ginger Soy Chicken Skewers
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 236 |
| pro | 24 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | 1 g |
| chol | 95 mg |
| sodium | 636 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 15% |
| vit A | 5% |
| vit C | 13% |
| folate | 13% |
Suggested Recipes
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1/4 cup (50 mL) sodium-reduced soy sauce
4 tsp (20 mL) each granulated sugar and sesame oil
3 cloves garlic, minced
2 tsp (10 mL) minced gingerroot
1/4 tsp (1 mL) hot pepper flakes
8 boneless skinless chicken thighs, quartered
1 onion
8 green onions (white and light green parts only), cut_into 1-1/2-inch (4 cm) pieces
Preparation:
In large bowl, whisk together 1/4 cup (50 mL) water, soy sauce, sugar, sesame oil, garlic, ginger and hot pepper flakes until sugar is dissolved. Add chicken and toss to coat; let stand for 15 minutes, turning several times.
Cut onion into quarters; separate into pieces three layers thick.
Alternately thread chicken, onion and green onions onto skewers, reserving marinade.
Place on greased grill over medium heat; close lid and grill, turning once and brushing with marinade halfway through, until juices run clear when chicken is pierced, 12 to 15 minutes.
Cut onion into quarters; separate into pieces three layers thick.
Alternately thread chicken, onion and green onions onto skewers, reserving marinade.
Place on greased grill over medium heat; close lid and grill, turning once and brushing with marinade halfway through, until juices run clear when chicken is pierced, 12 to 15 minutes.
Tags:
Main Course; Poultry-Chicken; Vegetables; BBQ/Grill; Make It Tonight;
Source
Canadian Living Magazine: June 2008
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