Ingredients
4
4 servings
- •1 pound chicken tenders
- •½ cup soy sauce
- •½ cup brown sugar
- •2 tablespoons freshly grated ginger
- •2 teaspoons fish sauce
- •1 lime, juiced
- •16 thin metal skewers
- •1 tablespoon cornstarch
- •1 scallion, chopped
Instructions
- Slice chicken in half lengthwise to get thin pieces. Prick lightly using a fork or a knife to help tenderize.
- Combine soy sauce, brown sugar, ginger, fish sauce, and lime juice in a large bowl, resealable plastic container, or large zip-top bag. Add chicken tenders, making sure marinade fully covers chicken. Cover and chill in the refrigerator for at least 2 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and thread onto metal skewers.
- Meanwhile, add marinade to a small saucepan with cornstarch and bring to a boil. Boil until thickened, 3 to 4 minutes. Turn off heat and transfer sauce to a small bowl for dipping.
- Grill skewers on the preheated grill until no longer pink in the centers, about 5 minutes per side. Garnish with scallion and serve with sauce on the side.
Nutritional Facts
Per 4 servings
- Calories: 264
- Carbohydrate: 34g
- Fat: 3g
- Fiber: 1g
- Protein: 26g
- Sugar: 28g
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