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Prep time
15 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
Asian-inspired chicken skewers, tossed in a gingery, garlic-kissed, sticky soy sauce. Served over steamed jasmine rice and topped with crisp-tender blistered snow peas for the most hearty dinner. And the best part? Ready in about 30 minutes. A delicious, funky dinner for every occasion. —Anna Chwistek | Serving Dumplings
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Ingredients
- Chicken skewers
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8
skewers
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1 pound
chicken breast fillets
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1 pound
boneless/skinless chicken thighs
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1/2 cup
low sodium soy sauce
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2 tablespoons
brown sugar
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1 tablespoon
mirin
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2 tablespoons
toasted sesame oil
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1/4 teaspoon
chili flakes
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2
garlic cloves, grated
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1 tablespoon
grated ginger
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3
scallions
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rice, for serving
- Blistered Snow Peas
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12 ounces
snow peas
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1 tablespoon
vegetable oil
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1 tablespoon
mirin
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1 teaspoon
salt
Directions
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Slice the chicken into thin strips. Place in a large bowl. Combine with soy sauce, brown sugar, sesame oil, mirin, chili flakes, garlic and ginger. Stir to coat. Set aside for 5 minutes or cover and place overnight in the fridge.
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Preheat the oven to 400°F or 200°C.
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Cut the scallions crosswise into 1 ½-inch/4 cm pieces.
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Skewer the chicken and finish each skewer with scallions, keep the remaining scallions for topping.
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Once prepared, place skewers on a baking sheet lined with parchment paper. You can pour the remaining marinade over the skewers to create a delicious sauce. Roast for 15 minutes or until nicely browned and the chicken starts to char. Alternatively, change the oven setting to broil and bake the chicken for about 4 minutes more. Keeping an eye on it, as the broiler can burn food fast.
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In the meantime, cook the rice according package directions.
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Prepare the blistered snow peas. Heat oil in a skillet over high. Add snow peas and cook, stirring occasionally, until blistered and crisp-tender, about 3 minutes. Turn off the heat, stir in salt, mirin and chili flakes.
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Divide rice among bowls, along with chicken skewers and blistered snow peas. Enjoy!
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