These were inspired by my Mongolian Chicken/beef/pork recipe. When thinking of easy and delicious appetizers for New Years Eve, this zoomed through my brain. I hurried to the kitchen and tried it. DELICIOUS! I personally wouldn't change a thing! #Sonomnom4u #MongolianChickenSkewers
4 boneless, skinless chicken breasts, trimmed and cut lengthwise into 1/2" strips
1 cup soy Sauce
1/2 cup toasted sesame oil
2 TBSP fresh ginger, chopped
5 garlic cloves, chopped
2 TBSP Chili Paste
1 TBSP Oyster Flavored Sauce
2 TBSP Slices scallions
1 cup of soy sauce
1 cup of water (3/4 + 1/4 reserved)
1 cup of brown sugar, packed
6 TBSP Toasted Sesame Oil
2 TBSP scallions, chopped
1 TBSP fresh ginger, chopped
2 cloved fresh garlic, minced
3 TBSP corn starch
Mix Soy sauce, toasted sesame oil, fresh ginger, fresh garlic, chili paste, oyster flavored sauce and scallions and whisk until all ingredients are well combined and the oil is mixed in well with the soy sauce.
Chicken Prep Directions:
Fillet chicken breasts by taking the knife into the side of the chicken breasts and cutting all the way across to make 2 pieces. Be careful to not cut yourself. Now, take each piece and cut them lengthwise into strips. Place all the cut strips into the bowl of marinade. Cover and refrigerate for at least 1 hour.
After the chicken strips are finished marinating, remove from the fridge and uncover the bowl. Remove one strip at a time and weave it into a skewer. Repeat until all chicken strips are on their own skewer.
Heat grill. When Grill is hot, place all skewers on the grill with the handles sticking out of the edge of the grill (so they won't burn off) After a few minutes, turn each skewer the cook the other side of the chicken. When the internal temperature of the chicken reaches 160°F, remove from grill and place on a serving plate. (These can be made ahead of time! Just freeze them and heat them back up in the oven on 350°F for 10-15 minutes. ) Serve hot with a side of Mongolian Sauce for dipping.
Mongolian Sauce Directions:
Heat 3 TBSP Toasted Sesame oil in a pot or wok. Add 1 TBSP ginger, 1 clove of garlic. Cook for a minute then add soy sauce, brown sugar, and 3/4 cup water. Stir until sugar dissoves. Bring to a boil. in a small bowl, mix 3 TBSP corn starch and 1/4 cup water until well blended, add to boiling sauce, stir, turn heat to low and simmer until sauce is a nice thick consistency. Pour out of pot/wok, and into a large measuring glass or bowl.
Serve on the side of Mongolian Chicken Skewers.