Sesame Chicken Kebabs With Orange Hoisin Sauce

By Moira Hodgson

Published June 1, 1996

Total Time
2 hours 30 minutes
Rating
4(35)
Comments
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Ingredients

Yield:4 to 6 servings

  • 3 whole chicken breasts, cut in 2-inch cubes

FOR MARINADE

  • ½ cup soy sauce

  • 2 tablespoons sesame oil

  • 2 tablespoons olive oil

  • Juice of ½ lemon

  • 2 cloves garlic, minced

  • 1 teaspoon fresh ginger, minced

  • ¼ teaspoon ground chilies

  • 1 teaspoon rosemary leaves

FOR THE SAUCE

  • ¾ cup hoisin sauce (available in Oriental groceries)

  • 3 tablespoons rice vinegar

  • ½ cup freshly squeezed orange juice

  • 2 minced scallions

  • 2 tablespoons sesame oil

  • Coarse salt and freshly ground pepper to taste

  • Sprigs of rosemary for garnishing

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

19 grams carbs; 100 milligrams cholesterol; 384 calories; 8 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 2 grams fiber; 1748 milligrams sodium; 34 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Marinate chicken in mixture of soy sauce, sesame oil, olive oil, lemon juice, garlic, ginger, chilies and rosemary leaves for at least two hours. Thread chicken on skewers.

  2. Step 2

    Combine hoisin sauce, vinegar, orange juice, scallions and sesame oil. Season to taste with salt and pepper.

  3. Step 3

    Preheat grill or broiler. Cook chicken for about five minutes on each side, or until done, basting with marinade. Garnish plates with rosemary sprigs. Serve sauce separately in small bowl.

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Ratings

4 out of 5
35 user ratings
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Comments

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kate

Sauce 1/2 c hoisin sauce 2 T rice wine vinegar 1 T sesame oil Juice of one orange

Mary No

This marinade is delicious and the chicken was so tender and moist. Didn’t love the dipping sauce and really don’t think it’s necessary.

AJ

Used 24 oz chicken breast, breasts were thin so didn’t use skewers, baked on sheet pan at 375, after 5 min spooned some marinade over, cooked for additional 4 minutes to reach temp, didn’t have enough hoisin sauce, used about half cup that I had, reduced rice vinegar to one T and sesame oil to 1 T, used slightly under half cup of orange juice from 2 oranges, very good, served over white rice

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