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.

Ingredients

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

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

Preparation

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.

(11 ratings) Read Reviews

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Nonstick Cooking Spray
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Hoisin Sauce
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Dry Sherry
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Reviews (10 reviews)

MommyDot | 12/17/2015
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.
lcotton | 09/05/2013
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.
PongoUSA | 05/31/2013
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 :)
PDX_Cook | 04/27/2013
Cooked it the other night. Husband loved it.

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What We're Cooking Now

Name: Sweet and Spicy Sesame Chicken Kebabs
Yield: 4 as a main course, 6 as an appetizer servings
Cuisine: Asian
Ingredients: 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