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Bamboo Stick Chicken (3) (lunch) Recipe

Name: Sakeba Asian Pub & Grills Bamboo Stick Chicken (3) (Lunch) Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken thighs; 3 tbs soy sauce; 1 tbs fish sauce; 1 tbs brown sugar; 1 tbs fresh lime juice; 3 pcs garlic cloves, minced; 1 tsp fresh ginger, grated; 1 tbs vegetable oil; 1 tsp ground white pepper; 0.5 tsp salt; 8 pcs bamboo skewers (6–8 inch); 1 tbs extra vegetable oil (for brushing); 2 tbs honey (for glaze); 1 tsp soy sauce (for glaze); 2 pcs lime wedges (for serving); 0.25 cups fresh cilantro, chopped; 2 pcs scallions, thinly sliced; 1 tsp toasted sesame seeds; 1 cups pickled cucumber or quick slaw (optional)

Inspired by Sakeba Asian Pub & Grill

Time50m

Serves3

Make Bamboo Stick Chicken (3) (lunch) Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Chicken

1 lb boneless skinless chicken thighs

3 tbs Aged soy sauce

1 tbs Fish sauce

1 tbs Brown sugar

1 tbs Fresh lime juice

3 pcs Garlic cloves, minced

1 tsp Fresh ginger, grated

1 tbs Tuscany sunflower oil

1 tsp ground white pepper

1/2 tsp Celtic sea salt

Skewers & Basting

8 pcs bamboo skewers (6–8 inch)

1 tbs extra vegetable oil (for brushing)

2 tbs honey (for glaze)

1 tsp soy sauce (for glaze)

2 pcs Lime wedges (for serving)

Garnish & Serving

1/4 cups Fresh cilantro, chopped

2 pcs scallions, thinly sliced

1 tsp toasted sesame seeds

1 cups pickled cucumber or quick slaw (optional)

Method

Marinated Chicken

Prep chicken

Trim excess fat from the chicken thighs and cut into 1 1/4–1 1/2 inch cubes so each piece will slide onto a skewer. Aim for uniform pieces for even cooking.

Make marinade

In a medium bowl combine 3 tbs soy sauce, 1 tbs fish sauce, 1 tbs brown sugar, 1 tbs fresh lime juice, 3 minced garlic cloves, 1 tsp grated ginger, 1 tbs vegetable oil, 1 tsp ground white pepper and 1/2 tsp salt. Whisk until sugar dissolves.

Marinate

Add the chicken pieces to the marinade, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 3 hours. If short on time, 30 minutes will still impart good flavor.

Skewers & Basting

Soak skewers

If using wooden bamboo skewers and you plan to grill, soak skewers in water for 20–30 minutes before threading to prevent burning. If using metal skewers, skip this step.

Thread chicken

Thread 3–4 pieces of marinated chicken onto each skewer, leaving about 1/2 inch of space between pieces so heat circulates and edges char lightly. Arrange skewers on a plate.

Prepare glaze

Whisk together 2 tbs honey and 1 tsp soy sauce in a small bowl. Keep a pastry brush handy for basting.

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a large cast-iron or nonstick skillet/grill pan over medium-high heat. Lightly oil the grill grates or pan with 1 tbs vegetable oil.

Grill or pan-sear

Place skewers on the hot grill or pan. Cook for about 3–4 minutes per side, rotating every 3–4 minutes so each side gets a light char. Total cooking time will be 10–12 minutes depending on piece size. After the first flip, start brushing the honey glaze onto the chicken; repeat glaze once or twice more during the last 4 minutes so it builds a shiny coating.

Check doneness

Chicken is done when internal temperature reaches 165°F (74°C) or juices run clear and pieces are firm to the touch. If using a thicker piece, move to indirect heat or lower the flame and cook until done without burning the glaze.

Rest

Transfer skewers to a platter and let rest 3–4 minutes so juices redistribute and glaze sets.

Garnish & Serving

Brush any remaining glaze or lightly oil the skewers for shine. Sprinkle chopped cilantro, sliced scallions and toasted sesame seeds over the skewers. Serve with lime wedges on the side and optional pickled cucumber or quick slaw for brightness.

To serve as a lunch special, plate 2–3 skewers per person with a small side of pickled vegetables or steamed jasmine rice. Offer extra lime wedges and chili sauce if desired.