Ingredients
- 3/4 cup hoisin sauce
- 1/4 cup sweet Asian chile sauce or hot pepper jelly
- 1/4 cup unseasoned rice vinegar
- 1/4 cup chicken stock
- 2 tbsp. minced fresh ginger
- 2 garlic cloves, minced
- 1 tsp. toasted sesame oil
- 1 tsp. five spice powder
- 1 tsp. chile or sriracha sauce
- 1/4 cup toasted sesame seeds
- 1 lb. chicken breast steaks or skinless, boneless chicken breasts
- 30 - 30 small bamboo skewers, soaked in warm water for 1 hr.
Preparation
Step 1
Line a sheet pan or broiler pan with foil and spray with cooking spray. Set aside.
Combine hoisin sauce, sweet chile sauce, rice vinegar, chicken stock, ginger, garlic, sesame oil, five spice powder and sriracha sauce in a blender and blend until the mixture is very smooth. Transfer to a saucepan and simmer until the mixture thickens and coats the back of a spoon. Pour 1/2 of the sauce into a small bowl for dipping and set aside.
If using chicken breasts, pound breasts until they are about 1/2 inch thick. Slice chicken into strips about 1 inch wide going against the grain. Thread chicken onto skewers. Baste skewers with remaining sauce in saucepan and place on prepared pan. Broil skewers for about 3 - 5 minutes. Brush sauce on skewers, turn and broil for another 2 - 4 minutes or until chicken is cooked through. Remove from oven and sprinkle with sesame seeds. Arrange on a platter with the bowl of reserved sauce.