1.25-1.5poundsof bonelessskinless chicken breast tenders, cut into 2-inch pieces
2Tablespoonscornstarch
Instructions
Mix the brown sugar, soy sauce, garlic, ginger and rice wine vinegar together in a small bowl.
Pour half of the mix over the chicken and stir to combine, cover and marinate for 1 hour.
Once they have marinated, preheat an electric grill to medium heat.
Thread the chicken onto 3 to 4 skewer sticks.
Spray the grill grate with olive oil spray and place the skewers down evenly spaced.
While they are grilling, add the remaining sauce mixture to a small saucepan and whisk in the cornstarch. Cook on medium heat for 3-4 minutes or until the sauce starts to thicken a bit.
Once the first side of the skewer has cooked for 4-6 minutes or until it is no longer pink, flip it over and brush on half of the sauce from the pan.
When the other side is done, repeat the brushing process and allow the other side to caramelize for about 2 minutes. Flip it one more time to get the top caramelized as well for another 2 minutes.
Remove the skewers from the grill and let them cool for five minutes before serving with white rice, sliced green onions and toasted sesame seeds.
Notes
Chicken thighs are fabulous with this recipe. In addition, steak will also work with these flavors.
I recommend soaking the wooden skewers in water for about 30 minutes if you are making these on an outdoor gas or charcoal grill. This will help to keep the skewers from burning. Metal skewers can also be used.
You can used dried seasonings for this but I like to use the bottled pastes that are usually sold in the produce section. So easy to use and they give such fresh flavor. To substitute with dried seasonings, you'll use one teaspoon of dried herbs for every three teaspoons of fresh.