For Marinade:
3 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp Chinese cooking wine, or dry sherry
2 tsp sriracha sauce, or 1 ½ tsp dried chili flakes, optional
1 tsp sesame oil, optional
1 tsp white sugar
2 garlic cloves, crushed
1½ tsp fresh ginger, finely grated
For Skewers:
1½ lb chicken thighs, skinless and boneless
2 tbsp vegetable oil, or other cooking oil
Cut the chicken into about 1-inch pieces.
Combine the Marinade ingredients in a bowl.
Add the chicken and set aside to marinate for at least 30 minutes, up to overnight.
Thread chicken onto skewers.
Heat 1 tablespoon of oil in a large skillet over medium high heat.
Cook half the skewers for 3 to 5 minutes on each side until deep golden brown, using spatula to press them so they cook through evenly. Repeat with remaining skewers.
Serve immediately, garnished with finely sliced scallions.
Sugar: 1g
:
Calcium: 22mg
Calories: 398kcal
Carbohydrates: 4g
Cholesterol: 167mg
Fat: 29g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 12g
Polyunsaturated Fat: 6g
Potassium: 378mg
Protein: 28g
Saturated Fat: 8g
Sodium: 805mg
Trans Fat: 1g
Vitamin A: 136IU
Vitamin C: 2mg
