Ingredients
8
8 servings
- •½ cup white sugar
- •¼ cup black bean sauce
- •¼ cup chopped fresh parsley
- •¼ cup minced green onions
- •5 tablespoons soy sauce
- •3 tablespoons hoisin sauce
- •2 tablespoons dry sherry
- •1 tablespoon sesame oil
- •1 tablespoon vegetable oil
- •4 teaspoons minced fresh ginger root
- •2 teaspoons minced garlic
- •½ teaspoon Chinese five-spice powder
- •2 pounds chicken tenders
- •12 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes
Instructions
- Whisk together the sugar, black bean sauce, parsley, green onions, soy sauce, hoisin sauce, sherry, sesame oil, vegetable oil, ginger, garlic, and five-spice powder in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight, up to 2 days, turning occasionally.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Weave the chicken tenders onto skewers.
- Cook the skewered chicken on the preheated grill until no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 8 servings
- Calories: 237
- Carbohydrate: 18g
- Fat: 6g
- Fiber: 1g
- Protein: 27g
- Sugar: 14g
Related Recipes
Tom Kha Gai
Bangus (Milkfish) Sisig As Made By Señor Sisig
Easy Chickpea Curry
Chickpea and Chicken Curry
Coconut Shrimp Curry
Adrienne's Tom Ka Gai
Instant Pot® Shrimp Curry
Alicia's Aloo Gobi
One Pot Chicken 65
Thai Red Curry Soup
Instant Pot Butter Chicken
