Skewered Sesame Chicken Recipe
Ingredients
| Sodium chicken broth | 1/4 Cup (16 tbs) | |
| Minced parsley | 2 Tablespoon | |
| 2 tablespoons finely chopped green onions | ||
| 1 tablespoon reduced-sodium soy sauce | ||
| 2 teaspoons Oriental sesame oil | ||
| 1 teaspoon grated ginger root | ||
| Ground coriander | 1/4 Teaspoon | |
| 12 ounces skinless, boneless chicken breasts, cut into 1/2"-wide strips | ||
| Sesame seeds | 1 Tablespoon | |
Directions
If using bamboo skewers, place them in a shallow dish or pan and cover with water.
Set aside to soak.
In a medium bowl, stir together the broth, parsley, onions, soy sauce, oil, ginger and coriander.
Add the chicken and toss until well coated.
Cover and marinate in the refrigerator for at least 15 minutes.
Drain the chicken and discard the marinade.
Thread the chicken strips onto 6" metal or the soaked bamboo skewers in a loose accordion fashion.
Sprinkle with the sesame seeds.
Place the skewers on the rack in a broiling pan.
Broil 4" from the heat for 3 minutes.
Turn the skewers over and broil for 3 to 5 minutes more or until the chicken is no longer pink.
Set aside to soak.
In a medium bowl, stir together the broth, parsley, onions, soy sauce, oil, ginger and coriander.
Add the chicken and toss until well coated.
Cover and marinate in the refrigerator for at least 15 minutes.
Drain the chicken and discard the marinade.
Thread the chicken strips onto 6" metal or the soaked bamboo skewers in a loose accordion fashion.
Sprinkle with the sesame seeds.
Place the skewers on the rack in a broiling pan.
Broil 4" from the heat for 3 minutes.
Turn the skewers over and broil for 3 to 5 minutes more or until the chicken is no longer pink.
Chef
