- 20 mins
- 25 mins
Ingredients
- 1 lb. boneless, skinless chicken breasts or thighs
- 3 TB. soy sauce (we used reduced sodium)
- 1/4 tsp. POWDERED GINGER
- 1/2 Cup hoisin sauce (sold next to the soy sauce-lower sodium is good if you can find it!)
- 1/2 tsp. GROUND WHITE PEPPER
- 1 clove garlic, minced or grated (or 1/4 tsp. PENZEYS MINCED GARLIC)
- 16-24 long wooden or metal skewers (if wooden, soak in water until ready to use)
Preparation
Step 1
Cut the chicken pieces into long thin strips, 3-4 strips per piece. In a large bowl or zip-top bag, combine the soy sauce, GINGER, hoisin, WHITE PEPPER and GARLIC. Place 2 TB. of the marinade in a small covered bowl. Refrigerate until it is time to cook the skewers. Add the chicken to the remaining marinade in the bowl or bag, toss until well coated, cover the bowl or push out the air and seal the bag. Marinate for at least 20 minutes-a few hours is nice and overnight even better!
Preheat oven to 400. Remove the chicken from the refrigerator. Discard the marinade and skewer the chicken using a weaving method with the skewer (see photo). Place on foil-lined cookie sheets in a single layer. Bake for 15-25 minutes (breasts do not take as long as thighs). Flip halfway through and baste with the reserved marinade. These can also be done on an outdoor grill. Grill for approximately 10 minutes on each side, or until done all the way through.