“This recipe can be for an appetizer or as a main dish. Very flavorful”
1 1/2 lbsboneless skinless chicken breasts
16green onions, trimmed and cut into 2 inch lengths
1/4 cupreduced sodium soy sauce
4clovesgarlic, finely chopped
1 1/2 tablespoonsfresh ginger, finely chopped
1tablespoontoasted sesame seeds
1 1/2 teaspoonssesame oil
24wooden skewers, soaked in water for at least 30 minutes
Cut chicken into long, thin strips (do this while the breasts are partially frozen, you should get about 8 strips from each breast) Thread the green onion& chicken alternately on the skewers, 2 chicken pieces and 2 green onions to each (if you want to serve these as appetizers use smaller skewers and put only 1 piece of chicken and 1 onion on each).
Lay the skewers in a 9×13 baking dish.
Combine remaining ingredients and pour half over the skewers, turning the skewers so all sides are coated with the marinade (reserve the remaining marinade).
Cover and place in fridge for at least 6 hours or overnight, turn skewers every once in a while.
Broil or BBQ the skewers, brushing with reserved marinade for 2-4 minutes per side.
“Wonderful asian flavours and so easy to prepare. I love that this is made ahead. I used more chicken without increasing the marinade, and just threw the chicken and marinade in a bag in the fridge and skewered it at the end. The garlic and ginger flavours are wonderful – I’ll probably add even more next time. Great recipe, Bergy!”