Chinese and Japanese food can transport our tables from the mundane to the extraordinary. Yet some Asian cuisine requires elaborate preparation. Not something that’s easy to do on a busy school night, or even on a weekend packed with activities. With the exotic spices and seasonings, will the kids eat your creation?
My dad and I came up with this cool recipe for easy soy ginger chicken skewers, and I couldn’t resist sharing it, because it only has four ingredients: chicken, soy sauce, fresh ginger, and a little sugar. The soy sauce, ginger and sugar mixture makes a wonderful dipping sauce for Asian recipes, but in this case I used it as a marinade.
The result was very kid friendly. The five-year-old next door said, “I love them. Please give my dad the recipe so he can make them!”
My daughter said, “Yum yum yum yum yum!” followed by indistinguishable gobbling noises.
Here’s the recipe:
- For these easy soy ginger skewers, you will need:
- 1.5 - 2 pounds chicken breasts (or boneless, skinless thighs)
- ½ cup soy sauce (Kikkoman recommended)
- 1 tsp. sugar
- 1 tbsp. grated fresh ginger
- Using chicken breast, I recommend tenderizing it first. Place your chicken breasts on a sheet of parchment, then tenderize with the edge of a medium-sized plate in a criss-cross pattern. Tip: Have you ever noticed that chicken can get too dried up and stringy when baked or broiled in the oven? Boneless, skinless thighs won't do this, so this can be a very good bet for skewers.
- Cut your chicken into strips and marinate.
- Marinade: Mix the soy sauce, grated fresh ginger, and sugar. Place chicken strips into the marinade for one hour. Tip: The freshly grated ginger will come out pulply. This is okay, just add it right to the marinade mixture.
- Final steps: Place marinated chicken strips on the skewers, weaving them in and out on the stick. You can even fit more than one strip on the skewer.
- Broil for three minutes, then flip the skewers and broil for three more minutes.
My Cuban mother-in-law, whose own father-in-law was Chinese, has long integrated soy sauce and other Chinese ingredients into her cooking. I view this recipe as a way to honor her and the Cuban-Chinese family tradition. I look forward to publishing many more recipes like this on my blog!