Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup brown sugar
- 2 tablespoons vegetable oil
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions
- Wooden skewers, soaked in water for at least 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together soy sauce, hoisin sauce, brown sugar, vegetable oil, rice vinegar, sesame oil, garlic, ginger, red pepper flakes, and black pepper.
2. Add chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Thread chicken pieces onto skewers, leaving a little space between each piece.
5. Grill skewers for 6-8 minutes per side, or until chicken is cooked through and slightly charred.
6. Remove skewers from grill and sprinkle with chopped green onions.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Marinade time: 30 minutes to 4 hours
- Cooking time: 12-16 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 11g
- Carbohydrates: 20g
- Protein: 28g
- Sodium: 1200mg
- Sugar: 17g
Substitutions for ingredients:
- Chicken: can be substituted with beef, pork, or tofu
- Soy sauce: can be substituted with tamari or coconut aminos for a gluten-free option
- Hoisin sauce: can be substituted with oyster sauce or barbecue sauce
- Brown sugar: can be substituted with honey or maple syrup
- Rice vinegar: can be substituted with apple cider vinegar or white wine vinegar
- Sesame oil: can be substituted with vegetable oil or olive oil
- Red pepper flakes: can be substituted with cayenne pepper or chili powder
Variations:
- Add vegetables to the skewers, such as bell peppers, onions, or mushrooms
- Serve with a side of rice or noodles
- Top with sesame seeds or chopped peanuts for added texture
- Use the marinade as a sauce for the skewers
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning
- Cut chicken into uniform pieces for even cooking
- Don't overcrowd the skewers, leave a little space between each piece for even cooking
- Baste with extra marinade while grilling for added flavor
Storage instructions:
- Store leftover skewers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve skewers on a platter with chopped green onions and sesame seeds sprinkled on top.
Garnishes:
- Chopped green onions and sesame seeds
Pairings:
- Serve with a side of rice or noodles and steamed vegetables.
Suggested side dishes:
- Fried rice
- Stir-fried vegetables
- Asian slaw
Troubleshooting advice:
- If chicken is sticking to the grill, brush with oil before grilling.
- If chicken is not cooked through, continue grilling until internal temperature reaches 165°F.
Food safety advice:
- Always wash hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure chicken is cooked to a safe temperature of 165°F.
Food history:
- Mongolian cuisine is known for its hearty meat dishes and use of spices such as ginger and garlic.
Flavor profiles:
- Sweet, savory, and slightly spicy
Serving suggestions:
- Serve hot as an appetizer or main dish.
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Region: Mongolian