• Asian chicken skewers?
    6 replies, posted
Anyone who has been to an Asian buffet knows what I mean, every buffet has these red skewered chicken bits that are just amazing, and every place makes them about the same. They are kind of crispy, and a dark red. They're my favorite dish from all of those places and I really want to make them at home. Anyone know what the recipe is?
Chicky-on-a-sticky. 10 skewers Some boneless chicken breast ¼ cup teriyaki sauce 1 tbsp soy sauce 1. Cut chicken into ¾ inch cubes. An easy way to cut the breast into cubes is to first cut it long ways into1 inch strips. Then cut the strips across and you have the perfect pieces to skewer! I’ve also found that using a serrated knife makes it even easier. 2. Place the chicken cubes in a large non-stick pot or wok. Using a plastic heat resistant spatula or large spoon stir in the teriyaki and soy. Remember never use metal utensils in a non-stick pot or pan. I have scratched up so many pots and pans in the past, I would hate to see someone else do the same. 3. Heat on high, stirring frequently so that the chicken is evenly coated with sauce. 4. Cook for about 10 minutes, or until all the liquid has evaporated and the cubes are browned on each side. You want the chicken to almost have a dark brown / burnt color in places. Stir continuously so that you do not burn the chicken. Keep in mind that it doesn’t have to be perfect. Once you put them on the skewers and taste them--it will be delicious! 5. Let the chicken cool for about 10 minutes. 6. Put about 5 pieces of chicken on each skewer. Makes about 8-10 skewers.
at that point why bother with the skewers another thing you can do is cut up chicken into small chunks like above, marinade the chicken in teriyaki and a little soy then skewer the chicken with onions and pineapple alternating between chicken. that way you get the great taste and then you get a balanced meal with it. You can also add squash, zucchini, bell peppers
Fuck balanced its all about the PROTEIN
[QUOTE=Waffle99;32771147]at that point why bother with the skewers another thing you can do is cut up chicken into small chunks like above, marinade the chicken in teriyaki and a little soy then skewer the chicken with onions and pineapple alternating between chicken. that way you get the great taste and then you get a balanced meal with it. You can also add squash, zucchini, bell peppers[/QUOTE] It's just not the same without the skewers. They feel like they're missing something when you do that.
[QUOTE=Waffle99;32771147]at that point why bother with the skewers[/QUOTE] Exactly. I think the purpose of the skewers is to make it easier for flipping over a barbeque. That recipe should not be about frying it in a pan. [editline]15th October 2011[/editline] [QUOTE=Godline;32776277]Fuck balanced its all about the PROTEIN[/QUOTE] Uhh, you can still have your protein while you eat those vegetables.
Without the skewers it's pretty much just teriyaki chicken. With them, it should be like the ones in the Chinese restaurants, which is what he was asking for.
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