 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Serve with rice or rice noodles and steamed baby bok choy. Ingredients:
1 cup sake |
1/4 cup sugar |
3 1/2 tablespoons lower-sodium soy sauce |
1 (1-inch) piece peeled fresh ginger, sliced |
1/2 teaspoon crushed red pepper |
4 (6-ounce) skinless, boneless chicken breast halves, cut into 36 (3/4-inch) cubes |
5 garlic cloves, crushed |
5 cilantro sprigs |
3 tablespoons rice vinegar |
1 tablespoon dark sesame oil |
9 green onions (white and light green parts only), cut into 36 (2-inch) pieces |
cooking spray |
Directions:
1. Combine first 4 ingredients in a small saucepan; bring to a boil. Remove from heat; let stand 15 minutes. Remove ginger with a slotted spoon, and place in a medium bowl. Add 2 tablespoons soy sauce mixture, pepper, chicken, garlic, and cilantro to ginger in bowl; toss well. Cover and chill 1 hour, stirring occasionally.
2. Preheat grill to medium-high heat.
3. Bring remaining soy sauce mixture to a boil; cook 10 minutes or until reduced to 1/4 cup. Remove from heat; slowly add vinegar and oil, stirring with a whisk. Divide soy sauce mixture into 2 equal portions (about 1/4 cup each); set aside.
4. Remove chicken from marinade; discard marinade. Thread 3 chicken pieces and 3 green onion pieces alternately onto each of 12 (8-inch) skewers. Place the skewers on a grill rack coated with cooking spray. Cover and grill for 8 minutes or until done, turning after 4 minutes and basting occasionally with 1/4 cup reserved soy sauce mixture.
5. Place skewers on a serving platter; serve with remaining 1/4 cup soy sauce mixture.
|
|