Photo: Anna Williams; Styling: Pam Morris
Hands-on Time
25 Mins
Total Time
1 Hour 30 Mins
4 servings (serving size: 3 skewers)

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

How to Make It

Step 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.

Step 2

Preheat grill to medium-high heat.

Step 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.

Step 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.

Step 5

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

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