In my opinion there's nothing better than a versatile chicken recipe! I adapted a recipe for sesame noodles a sweet friend shared with me, turning it into a simple and delicious marinade and sauce for chicken. These yummy chicken skewers are delicious as both an appetizer and as a main course over steamed rice with some crispy peapods or broccoli. Marinating the chicken overnight gives it incredible flavor and the most tender texture. The honey in the marinade caramelizes into a sweet and smoky glaze as the chicken grills, and the red pepper flakes lend a subtle heat to balance out the sweetness of the honey. So delicious!
2 large boneless skinless chicken breasts
1 pk. of bamboo skewers (soak them for at least 30 minutes before grilling)
1/4 Cup Vegetable Oil
6 Tbsp Sesame Oil
1 1/4 tsp red pepper flakes
6 Tbsp honey
5 Tbsp low-Sodium soy sauce
1/4 Cup green onions - sliced/chopped
6 Tbsp Sesame Oil
1 1/4 tsp red pepper flakes
6 Tbsp honey
5 Tbsp low-Sodium soy sauce
1/4 Cup green onions - sliced/chopped
2 tbsp. cold water
1 tbsp. cornstarch
Assembly:
Cut chicken into strips (or use tenderloins). Combine marinade ingredients (everything except the green onion, water and cornstarch). Pour half of the marinade over the chicken and refrigerate for 8-24 hours (save the rest in a container). Weave the chicken onto the skewers. Grill the chicken over medium heat. While chicken is grilling, heat the remaining marinade to a boil. In a small bowl, mix 2 tbsp. water with 1 tbsp. cornstarch. Stir the mixture into the boiling sauce. Stir for about 30 seconds until the sauce coats the whisk or spoon. Remove from heat and serve warm as a dipping sauce. Sprinkle the chicken skewers with green onions.
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