Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) boneless skinless chicken thighs, 1-inch pieces
- 3.5 oz (100 g) scallions, 1-inch lengths
- 1.0 US fl oz (30 ml) light soy sauce
- 3.0 tsp (12 g) sugar
- 0.4 oz (10 g) ginger, sliced
- 2.7 US fl oz (80 ml) water
- 2.0 tsp (9 g) neutral oil
Method
- Simmer soy sauce, sugar, ginger and water in a small pan for 5–7 minutes until slightly syrupy. Remove ginger and split the glaze into two clean bowls.
- Thread chicken and scallions alternately onto metal skewers. Brush lightly with oil.
- Grill over medium-high heat for 10–15 minutes, turning. Use one bowl of glaze to brush during the final 3 minutes; chicken must reach 165°F (74°C).
- Discard the brushing glaze and serve skewers with the untouched glaze from the second bowl.
Cook’s note: An alcohol-free glaze adaptation. Separating brushing and serving sauce prevents raw-meat contamination.
Allergens: Soy and wheat in soy sauce.
Approximate nutrition per serving: 334 kcal · Protein 42 g · Carbohydrates 10 g · Fat 14 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.