Glazed Chicken Skewers



for 6 portions

455 g (1 lb) boneless, skinless chicken thighs, cut into 2 1/2-cm (1-inch) pieces

1 cup green onions (150 g), cut into 1-inch (2.5 cm) pieces

3 tablespoons canola oil

½ cup soy frosting (120 ml)

green onion, thinly sliced, for garnish


1 cup soy sauce (235 ml)

¼ cup rice vinegar (60 ml)

¼ cup sake (60 ml)

¼ cup sugar (50 g)


bamboo skewer, 15 cm (6 inches)



Skewer 3-4 pieces of chicken and green onions alternately on a bamboo skewer. Repeat with remaining chicken and onions.

Heat oil in a skillet over medium-high heat.

Sear 3-4 skewers at a time and turn them over when the bottom is golden brown.

In a medium saucepan, combine all the ingredients for the glaze and bring to a boil until bubbles start to get sticky and shiny.

Brush the skewers evenly with the glaze and cook for about 4 more minutes, turning every minute and glazing occasionally.

Let cool, then serve with extra green onions on top!


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