Wednesday, September 4, 2013

Grilled Chinese Chicken Kabobs


The other night when my family asked about dinner and I told them we were having Cashew Chicken and they all started to moan and groan that they didn't like cashews, didn't want stir fry, blah blah blah....  SO, as a family we looked through some of my recipes and found this one that we all agreed sounded delicious. And it was!! The marinade is so so yummy on the chicken and it's always fun eating off of skewers. I served the kabobs over rice and had steamed broccoli on the side. Perfect end to our busy week. :)

1/2 cup soy sauce
1/2 cup brown sugar
2 tablespoons minced onion
1/4 cup rice vinegar
3 cloves garlic, minced
2 teaspoons ginger
2 tablespoons sesame oil
1 1/2 lbs skinless, boneless chicken breasts, cut into bite-size pieces


Mix together the first seven ingredients and place in a gallon-sized resealable bag. Place chicken pieces in the bag and mix until all the chicken is completely coated. Place in the fridge for at least 2 hours (I recommend more like 6-8 hours).

Remove chicken from fridge and thread chicken on skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Discard marinade.

Place kabobs on a grill over medium-high heat.

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