Chinese Seasoned Chicken Kabobs
- Kid-friendly
- Lactose free
- Low calorie
- Low carb
A base of seasoned oil in the marinade gives this grilled chicken a rich yet subtle flavour.
Ingredients
- 1-1/2 lbs (750 g) boneless skinless chicken breasts or thighs, cut in 1-inch/2.5 cm cubes
- 2 Cubanelle peppers, cut in 1-1/2-inch/4 cm squares
- Half sweet onion, cut in 1-1/2-inch/4 cm squares
- Marinade::
- 3 tbsp (45 mL) peanut or vegetable oil
- 4 tsp (20 mL) coriander seeds
- 4 tsp (20 mL) black peppercorns
- 4 dried hot peppers
- 3 cloves garlic, smashed
- 8 slices gingerroot
- 1 tbsp (15 mL) soy sauce
- 2 tsp (10 mL) Chinese black vinegar or balsamic vinegar
- 2 tsp (10 mL) sesame oil
Preparation
Marinade: In small skillet, heat oil over medium-low heat; fry coriander seeds, peppercorns and hot peppers until hot peppers darken. Add garlic and ginger; fry until garlic turns golden. Into large heatproof bowl, strain oil through fine sieve, discarding solids; let cool until warm. Whisk in soy sauce, vinegar and sesame oil.
Stir in chicken, peppers and onion to coat; let stand for at least 30 minutes or, refrigerated, for up to 12 hours.
Alternately thread chicken, peppers and onion onto skewers. Grill over medium-high heat until chicken is no longer pink in centre, about 12 minutes.
Makes 4 to 6 servings.
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