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Photo: Anna Williams; Styling: Pam Morris
Serve with rice or rice noodles and steamed baby bok choy.
4 servings (serving size: 3 skewers)


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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


Hands-on: 25 Minutes
Total: 1 Hour, 30 Minutes

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.

Created date

May 2011

Nutritional Information

Calories 365
Fat 7.6 g
Satfat 1.7 g
Monofat 2.8 g
Polyfat 2.3 g
Protein 36.2 g
Carbohydrate 20.6 g
Fiber 1.1 g
Cholesterol 94 mg
Iron 2 mg
Sodium 556 mg
Calcium 51 mg