Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Serve with rice or rice noodles and steamed baby bok choy.

Recipe by Cooking Light June 2011

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Credit: Anna Williams; Styling: Pam Morris

Recipe Summary test

hands-on:
25 mins
total:
1 hr 30 mins
Yield:
4 servings (serving size: 3 skewers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat grill to medium-high heat.

  • 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.

  • 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.

  • Place skewers on a serving platter; serve with remaining 1/4 cup soy sauce mixture.

Nutrition Facts

365 calories; fat 7.6g; saturated fat 1.7g; mono fat 2.8g; poly fat 2.3g; protein 36.2g; carbohydrates 20.6g; fiber 1.1g; cholesterol 94mg; iron 2mg; sodium 556mg; calcium 51mg.
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