Anyway, after a trip to the Asian Market last night, I decided to get moving on some Asian inspired dishes. The first and my husbands favorite was this recipe. He is an avid fan of hoisin sauce. These skewers would be great on a regular bbq grill if that is your "thing" as well as in the oven which is how I prepared them. You can use tenderloins of chicken for this for a shortcut, but I recommend boneless-skinless thighs. I used breasts because it is what I had but thighs would always be my first choice for this dish. Cut each one into 3 strips. This recipe made 9, I used 3 chicken breasts but with the amount of marinade, I would say you could easily use up to 5 or 6 pieces of chicken cut into strips. If you are cooking inside, make sure to line your baking sheet with foil! I would not have enjoyed scrubbing this pan! Here is what you will need:
3-6 b/s chicken thighs, or breasts each cut into 3 long strips OR use tenderloins
3 tbsp soy sauce (I use low sodium)
1/8 - 1/4 tsp ground ginger (you choose your amount)
1 cup hoisin sauce + 1/3 cup (save for basting)
1/2 tsp white pepper
1 clove of garlic minced or grated
Long wooden or metal skewers (if wooden, soak in a cake pan of water until ready to use)
Preheat your oven to 400 degrees. In a large Ziploc bag combine, soy sauce, ginger, hoisin, pepper, and garlic. Add in chicken, push out air and seal bag. Mush around for a few minutes until all chicken is coated. Marinate at least 3 hours, overnight would be awesome. Remove from bag and skewer using a weaving method with the skewer. Lay on foil lined cookie sheet in a single layer. Bake for 20-25 min *maybe less for tenderloins*. Flip halfway through and baste with remaining hoisin. These can also be cooked on your outdoor grill. Grill approximately 10 minutes on each side, while still basting or until cooked completely through.
You can serve these with rice, use in lettuce cups, wraps, or over lo mein. Or, just enjoy them alone!!!
Your "chinese food lovin'" chefwannabe