SKEWERED KOREAN CHICKEN AND GREEN ONIONS

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Make and share this Skewered Korean Chicken and Green Onions recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 7h25m

Yield 12 servings as an appetizer, 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs boneless skinless chicken breasts
16 green onions, trimmed and cut into 2 inch lengths
1/4 cup reduced sodium soy sauce
4 cloves garlic, finely chopped
1 1/2 tablespoons fresh ginger, finely chopped
1 tablespoon toasted sesame seeds
1 tablespoon honey
1 1/2 teaspoons sesame oil
pepper
24 wooden skewers, soaked in water for at least 30 minutes

Steps:

  • Cut chicken into long, thin strips (do this while the breasts are partially frozen, you should get about 8 strips from each breast) Thread the green onion& chicken alternately on the skewers, 2 chicken pieces and 2 green onions to each (if you want to serve these as appetizers use smaller skewers and put only 1 piece of chicken and 1 onion on each).
  • Lay the skewers in a 9x13 baking dish.
  • Combine remaining ingredients and pour half over the skewers, turning the skewers so all sides are coated with the marinade (reserve the remaining marinade).
  • Cover and place in fridge for at least 6 hours or overnight, turn skewers every once in a while.
  • Broil or BBQ the skewers, brushing with reserved marinade for 2-4 minutes per side.

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