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Sweet and Spicy Sesame Chicken Kebabs

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Serves 4 as a main course, 6 as an appetizer

  • by Joanna Pruess from Fine Cooking
    Issue 121

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.

  • Nonstick cooking spray
  • 1/2 cup hoisin sauce
  • 1/4 cup medium sherry, preferably amontillado
  • 2 Tbs. soy sauce
  • 1 Tbs. oyster sauce
  • 2 large cloves garlic, minced
  • 3/4 tsp. Chinese five-spice powder
  • 1/8 tsp. crushed red pepper flakes
  • 1-1/4 lb. boneless, skinless chicken thighs
  • 1/4 cup toasted sesame seeds
  • 1/4 cup thinly sliced scallions

Position a rack about 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with aluminum foil and coat the foil with cooking spray.

In a medium bowl, combine the hoisin, sherry, soy sauce, oyster sauce, garlic, five-spice powder, and red pepper flakes.

Trim and cut the chicken into 1-inch pieces. Add the chicken to the sauce and toss to coat. Thread the chicken onto 6-inch skewers, using 3 to 4 pieces for each skewer and leaving some space between the pieces. Arrange the kebabs in a single layer on the prepared baking sheet and broil until well browned, about 6 minutes. Flip and continue broiling until the chicken is cooked through, about 4 minutes more. If the chicken begins to burn, move the rack down one level.

Transfer the kebabs to a serving platter or dinner plates, sprinkle with the sesame seeds and scallions, and serve.

nutrition information (per serving):
Calories (kcal): 170; Fat (g): 8; Fat Calories (kcal): 80; Saturated Fat (g): 2; Protein (g): 17; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 6; Polyunsaturated Fat (g): 2.5; Sodium (mg): 370; Cholesterol (mg): 90; Fiber (g): 1;

Photo: Scott Phillips

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.

Not bad but not great. Served for guests and I was disappointed. I am unimpressed with this recipe despite using a really nice hoisin and 5 spice. It would probably be better on the grill basted in sauce as it cooks.

This was just ok for me. Perhaps I am not a fan of Hoisin or I need a different brand.

Super easy to make and tastes great! I cooked the chicken at 425, then cut it up and dipped in sauce before putting on skewers. I then put the skewers in the oven for ~ 5 minutes to heat/cook sauce. Turned out great. I served with coconut rice -- cook long grain white rice in coconut water instead of H2O. Delicious!

Made this for supper and loved it!! It would make an outstanding appetizer and I think the sauce would lend itself to shrimp as well. Great addition to my list of go-to recipes!!

This was super easy to prepare and I put cut up chicken in sauce then in plastic bag and refrigerated for the afternoon. What a flavor. This was delicious. I served it with wild rice and Quinoa and then topped the meal off with Fine Cooking's Mango Lassi Parfait. WOW! 5 Star for the whole meal.

Excellent and easy. Made it for company and they loved it. Served with some fried rice and dim sum to make a great Asian meal. I will definately make it again soon.

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