Korean Style Skewered Chicken Strips
Sweet and spicy, salty and succulent, these Ginger-Garlic Glazed Korean Chicken Skewers need no special ingredients. They're fun to eat, grilled food-on-a-stick! This recipe is suitable for paleo diets.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
- 2 lbs chicken tenders or breasts, cut into thin strips or 1 inch cubes
- 3/4 cup onion minced
- 3 cloves garlic minced
- 3 tbsp ginger freshly grated
- 1/3 cup coconut aminos or tamari soy sauce
- 2 tbsp sesame oil
- 3 tbsp coconut palm sugar or brown sugar
- 1/4 cup Asian pear finely minced or grated
- 2 green onions for garnish
- 1/4 tsp each salt and pepper
Soak 16 - 20 wooden skewers in water for at least an hour to prevent burning on the grill.
Combine onion, garlic, ginger, coconut aminos (or soy sauce), sesame oil, coconut palm sugar (or brown sugar), pear, salt and pepper in a food processor, pulsing until thoroughly mixed. Pour over chicken in a marinating dish or zipper-closure bag and marinate for at least an hour, preferably longer.
Thread the chicken strips or cubes on the soaked skewers.
Pour the remaining marinade into a small saucepan, bring to a boil, then reduce the heat and simmer for 5 to 10 minutes or until sauce has thickened slightly.
Grill chicken skewers for 4 to 5 minutes each side, turning and basting with the reserved sauce. Garnish with thinly sliced green onions. Serve with rice, rice noodles or cauliflower rice.
Calories: 397kcal | Carbohydrates: 18g | Protein: 48g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 882mg | Potassium: 940mg | Fiber: 1g | Sugar: 8g | Vitamin A: 130IU | Vitamin C: 7.4mg | Calcium: 27mg | Iron: 1mg