Tuesday, May 21, 2013

Sweet And Spicy Sesame Chicken Kebabs

While it wasn't bad as made, I would make some changes next time,  I knew the sauce wasn't going to stick, so I put about 1/4 cup aside just in case.  That was a good thing!  Next time, I will brush the sauce on several times along the cooking process.  (maybe use just a little to mix on the chunks)  There was way more sauce than needed anyways.  Not fabulous but not bad, and it was pretty quick.






Sweet And Spicy Sesame Chicken Kebabs

Nonstick cooking spray
1/2 Cup hoisin sauce
1/4 Cup medium sherry
2 Tbs. soy sauce
1 Tbs. oyster sauce
2 large cloves garlic minced
3/4 Tsp Chinese five-spice powder
1/8 Tsp crushed red pepper flakes
1 -1/4 lb. boneless skinless chicken (they said thighs, but I used breast)
1/4 Cup toasted sesame seeds
1/4 Cup thinly sliced scallions
Position a rack about 6 inches from the broiler and heat the broiler on
high. Line a large rimmed baking sheet with aluminum foil and coat the
foil with cooking spray.
In a medium bowl, combine the hoisin, sherry, soy sauce, oyster sauce,
garlic, five-spice powder, and red pepper flakes.
Trim and cut the chicken into 1-inch pieces. Add the chicken to the
sauce and toss to coat. Thread the chicken onto 6-inch skewers, using 3
to 4 pieces for each skewer and leaving some space between the pieces.
Arrange the kebabs in a single layer on the prepared baking sheet and
broil until well browned, about 6 minutes. Flip and continue broiling
until the chicken is cooked through, about 4 minutes more. If the
chicken begins to burn, move the rack down one level.
Transfer the kebabs to a serving platter or dinner plates, sprinkle with
the sesame seeds and scallions, and serve.
                              

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