Chicken Skewers



Everyday Chinese Cooking

Published by Clarkson Potter

This image courtesy of Joseph DeLeo

It’s easy to overcook chicken, so keep your eye on the skewers. You can marinate the chicken in the refrigerator all day until you’re ready to cook them that night. Cut up leftover chicken and toss with mixed greens for lunch the next day.

Makes12 skewers

Cooking Methodbroiling



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Cocktail Party, Family Get-together, Formal Dinner Party

Recipe Coursehors d'oeuvre, main course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, tree nut free


Taste and Texturegarlicky, meaty, salty, savory, spiced, umami


  • 1 pound skinless, boneless chicken breast
  • 1 tablespoon vegetable oil
  • 2 teaspoons dry white wine
  • 1 teaspoon finely chopped fresh ginger
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon dark soy sauce
  • ½ teaspoon sugar
  • ¼ teaspoon white pepper
  • ¼ teaspoon sesame oil
  • 12 (6-inch) wooden skewers


  1. Soak the wooden skewers in water for 30 minutes.

  2. Cut the chicken into 2 × ½-inch strips. In a glass or plastic bowl, mix the vegetable oil, wine, ginger, cornstarch, salt, soy sauce, sugar, pepper, and sesame oil. Add the chicken and stir.

  3. Cover and refrigerate for 30 minutes.

  4. Preheat the broiler.

  5. Thread 3 chicken strips onto each skewer. Repeat the procedure until all the skewers are prepared.

  6. Broil about 4 inches from the heat, turning once, until done, about 5 minutes.


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