Asian Sesame Chicken Skewers
You can make the marinade and trim the chicken a day ahead. Cook just before serving. This goes great with the Thai Peanut Sauce recipe.
INGREDIENTS | SERVES 8
- 24–30 (6-inch) wooden skewers
- ½ cup canned low-sodium chicken stock
- ¼ cup chopped fresh cilantro, plus extra for garnish
- 2 tablespoons tamari or low-sodium soy sauce
- 2 tablespoons sesame oil
- 2 garlic cloves, minced
- 4–5 drops (or to taste) hot sauce
- 1½ pounds boneless, skinless chicken breasts (about 6 halves)
- Black sesame seeds, for garnish (about 2 tablespoons)
Place the wooden skewers in a tall glass of water to soak for at least 15 minutes while preparing the chicken. (This will help prevent them from burning under the broiler.)
To make the marinade, combine the stock, cilantro, tamari, 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-inch-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 sprinkle with sesame seeds and chopped cilantro. Serve hot.
PER SERVING: Calories: 153 | Fat: 7 g | Protein: 21 g | Sodium: 340 mg | Fiber: 0.5 g | Carbohydrate: 1 g
