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.

Course Entrée/Main

Cuisine Korean, Asian

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 397kcal

Author Elaine

Ingredients

2 lbs chicken tenders or breasts, cut into thin strips or 1 inch cubes
¾ cup onion minced
3 cloves garlic minced
3 tablespoon ginger freshly grated
⅓ cup coconut aminos or tamari soy sauce
2 tablespoon sesame oil
3 tablespoon coconut palm sugar or brown sugar
¼ cup Asian pear finely minced or grated
2 green onions for garnish
¼ teaspoon each salt and pepper

Instructions

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.

Nutrition