Servings: 4 as a main course, 6 as an appetizer
A great hors d’oeuvre, the kebabs are also delicious for dinner, served with rice and seared baby bok choy. If using wooden skewers, soak them for at least 20 minutes before threading.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Since I am Celiac, I had to make my own hoisin sauce, and left out the extra hot sauce. Consequently, this was certainly not spicy at all. It was an easy dinner to make. We will do it again but I will add a wee bit more punch with either hot sauce or red pepper flakes.
We absolutely love this recipe!!! We don't bother with the kebabs, we just, marinate it for an hour or two and then saute it in a frypan. The sauce carmelizes on the chicken - so, so yummy! We like to serve it with a noodle salad to balance the sweet-spicey chicken.
Very easy and flavorful. Instead of using the broiler, I grilled them on the bbq, until a little charred and crispy. Served them as a main with coconut rice. I had a little too much meat for my skewers, so I used that and the extra marinade for a stir fry rice the other day. Turned out great as well :)
Cooked it the other night. Husband loved it.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?