Prep Time15 minsCook Time15 minsTotal Time30 mins
INGREDIENTS
3 chicken breasts, cut into bite sized pieces
salt and pepper to taste
vegetable oil
sesame seeds
skewers
green onions, sliced
Sauce
¼ cup soy sauce
½ cup water
¼ cup brown sugar
2 tsp minced garlic
2 tsp minced ginger
1 tbsp honey
1 tsp sesame oil
1 tbsp rice vinegar
1 tbsp cornstarch
2 tbsp water, for a slurry
DIRECTIONS
1Combine soy sauce, water, brown sugar, garlic, ginger, honey, sesame oil, and rice vinegar in a small pot over medium high heat. Stir until the sugar is dissolved. Once the sugar is dissolved, add the corn starch slurry. Keep the pot on medium low heat until it gets thick.
2Put the chicken on skewers. What's nice about this recipe is that it doesn't need to be marinated. Once you are ready, you can start cooking the chicken on the grill and baste it with the sauce. To baste means to cook means to cook the meat on its juice and you do that by coating the chicken with some of the sauce using a pastry brush or honestly, you can also just pour it using a spoon. But if possible, a pastry brush spreads it better.
3Check the chicken for doneness. I like to cut it to see if there are any pink left. If there is none, you are golden. Serve with rice. 🙂
Ingredients
3 chicken breasts, cut into bite sized pieces
salt and pepper to taste
vegetable oil
sesame seeds
skewers
green onions, sliced
Sauce
¼ cup soy sauce
½ cup water
¼ cup brown sugar
2 tsp minced garlic
2 tsp minced ginger
1 tbsp honey
1 tsp sesame oil
1 tbsp rice vinegar
1 tbsp cornstarch
2 tbsp water, for a slurry
Directions
1Combine soy sauce, water, brown sugar, garlic, ginger, honey, sesame oil, and rice vinegar in a small pot over medium high heat. Stir until the sugar is dissolved. Once the sugar is dissolved, add the corn starch slurry. Keep the pot on medium low heat until it gets thick.
2Put the chicken on skewers. What's nice about this recipe is that it doesn't need to be marinated. Once you are ready, you can start cooking the chicken on the grill and baste it with the sauce. To baste means to cook means to cook the meat on its juice and you do that by coating the chicken with some of the sauce using a pastry brush or honestly, you can also just pour it using a spoon. But if possible, a pastry brush spreads it better.
3Check the chicken for doneness. I like to cut it to see if there are any pink left. If there is none, you are golden. Serve with rice. 🙂
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