Chicken Skewers with Sweet Sesame Glaze2012-10-01
- Yield : 8 skewers
- Servings : 4
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 40m
These delicious chicken skewers will become one of your favorites. They are sweet and tangy, with the just the right amount of sesame flavor. The glaze on these skewers is slightly spicy. If you prefer a less spicy glaze, omit or reduce the red pepper flakes. Enjoy!
Check the nutritional facts on the chicken breast carefully. Most commercially-bought chicken is “enhanced” with a salt-water broth. The salt water is used to plump up the chicken, adding water weight and unnecessary sodium. Some brands are better than others, so please take a close look before purchasing. It has been our experience that Perdue-brand fresh boneless skinless chicken breast is lower in sodium than most at 75 mg per 4-ounce serving. Stock up when it goes on sale!
- 1 pound boneless, skinless chicken breast, rinsed and cut into 1-inch pieces
- 1/4 cup dry white wine
- 1/4 cup orange juice
- 2 tablespoons vegetable oil
- 6 tablespoons Better-Than-Soy-Sauce, divided
- 1 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/2 and 1/4 teaspoon red pepper flakes, divided
- 2 tablespoons sesame seeds
- 1 cup low sodium chicken broth
- 1 1/2 teaspoons minced garlic
- 1/4 teaspoon sesame oil
- 1/4 cup honey
- 1/8 teaspoon fresh grated ginger
- 2 1/2 tablespoons corn starch
- 2 1/2 tablespoons cup cold water
- 8 medium-sized wooden skewers
- 2 cups jasmine rice
- 2 green onions, chopped.
Cover the wooden skewers with water and allow to soak. Set aside.
To marinate the chicken, combine black pepper, 1/2 teaspoon red pepper, garlic powder, wine, orange juice, and 2 tablespoons Better-Than-Soy-Sauce. Cover chicken with marinade and place in the refrigerator.
While chicken is marinating, prepare the glaze. To prepare the glaze, toast sesame seeds until lightly brown and aromatic in a small saucepan. Add chicken broth, Better-Than-Soy-Sauce, garlic, 1/4 teaspoon red pepper flakes, sesame oil, honey, and ginger to the saucepan and bring to a simmer over medium heat. Cook for approximately 10 minutes.
Combine cold water and corn starch in small bowl. Stir into glaze mixture. Stir constantly while glaze thickens. Remove from heat and allow to cool. Glaze will become thicker as it cools.
Cook the jasmine rice in accordance with directions on package.
Drain the water from the wooden skewers, and place 4-5 pieces of chicken on each skewer. Broil skewers in the oven for 6-8 minutes on each side, or until chicken is lightly browned and cooked through.
Brush each chicken skewer with the glaze until completely coated. Plate two chicken skewers with 1 cup of jasmine rice. Garnish with green onions. Use any additional glaze left over as a dipping sauce.
We used Pacific Natural Foods Organic Low Sodium Chicken Broth in this recipe, with only 70 mg of sodium per cup!
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This information is per serving.
Total Fat13.1 g
Saturated Fat2.9 g