Entree - Crispy Caramel Chicken Skewers Recipe

Author: Carl Hernandez

A simple and classic stir-fry that combines tender strips of lean marinated chicken breast with scallions and ginger. These sweet and savory chicken skewers get their crispiness from a caramelized brown-sugar glaze and crunch from toasted sesame seeds and almonds.

Dinner Tonight: Chicken Stir-Fried with Lemongrass and Chile Recipe
Crispy Caramel Chicken Skewers Recipe
Easy Stir-Fried Chicken With Ginger and Scallions Recipe
Thai-Style Grilled Chicken (Gai Yang) Recipe

Dinner Tonight: Chicken Stir-Fried with Lemongrass and Chile Recipe

I've been on a little lemongrass kick lately, so I was excited about this recipe from Andrea Nguyen's Into the Vietnamese Kitchen from the very beginning, even if the title made it sound relatively straightforward. But something happens during he cooking process to those innocent looking chicken hunks, because by the end they start tasting an awful lot like glistening bits of fatty pork. Which is to say, they start tasting really, really good.
Provided by: Nick Kindelsperger
Total time: 45 minutes
Yields: 4 servings
Cuisine: Vietnamese
Number of ingredients: 12

Ingredients:

1 1/3 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
1/2 teaspoon salt
1 1/2 teaspoons sugar
2 1/2 teaspoons Madras curry powder
2 1/2 teaspoons fish sauce
2 tablespoons canola oil
1 large shallot, finely chopped (about ⅓ cup)
1 to 2 Thai chiles or serranos, finely chopped
1 stalk lemongrass, trimmed, and finely chopped (about 3 tablespoons)
1 small red bell pepper, stemmed and seeded, cut into ¾-inch squares
1/2 cup coconut milk
3 to 4 sprigs fresh cilantro, leaves coarsely chopped

Nutrition:

How to cook:

In a large bowl, add the chicken, salt, sugar, curry powder, and fish sauce. Toss until the chicken pieces are evenly coated. Set aside in the fridge to marinate for at least 15 minutes and as much as an hour – whatever you have time for.
When chicken is done marinating, remove from the fridge. Pour the oil into a large wok or skillet set over high heat. When just about ready to smoke, add the shallot, chiles, and lemongrass. Stir-fry until very fragrant, about one minute. Add the chicken and red bell pepper. Stir well, and then let the chicken pieces cook undisturbed until lightly browned, about 1 minute. Using a spatula, flip the chicken pieces, and cook until lightly browned on the other side, about another minute.
Pour in the coconut milk and reduce heat to maintain a simmer. Cook, stirring occasionally, until the coconut milk has almost completely evaporated, 6 to 8 minutes. The fat in the coconut milk will just start to separate.
Transfer to a serving plate, and garnish with cilantro. Serve with white rice.

Notes: Broiled Tandoori-Style Chicken With Almonds and Couscous Recipe, (Nutrition information is calculated using an ingredient database and should be considered an estimate.) More Serious Eats Recipes.

Tags:

tonight chicken stir-fried with lemongrass and chile recipe grilled chicken gai yang recipe crispy caramel chicken skewers recipe easy stir-fried chicken with ginger and scallions thai-style grilled chicken gai yang recipe dinner tonight chicken stir-fried with lemongrass and chile easy stir-fried chicken with ginger and scallions recipe

Crispy Caramel Chicken Skewers Recipe

These sweet and savory chicken skewers get their crispiness from a caramelized brown-sugar glaze and crunch from toasted sesame seeds and almonds.
Provided by: Morgan Eisenberg
Total time: 180 minutes
Yields: 6 servings
Cuisine: Vietnamese
Number of ingredients: 19

Ingredients:

For the Marinated Chicken:
2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
2 tablespoons Asian fish sauce
1 tablespoon light brown sugar
1 tablespoon orange juice
For the Caramel Glaze:
2/3 cup packed light brown sugar
1/3 cup Asian fish sauce
1/3 cup orange juice
1/3 cup rice vinegar
2 tablespoons honey
4 medium cloves garlic, minced
2 medium shallots, chopped
1 (1-inch) piece peeled fresh ginger, minced
To Grill and Garnish:
1/4 cup white sesame seeds
1/4 cup black sesame seeds
1/3 cup sliced almonds
2 scallions, white and light green parts only, thinly sliced on a bias

Nutrition:

How to cook:

For the Marinated Chicken: In a large zipper-lock bag, combine chicken, fish sauce, brown sugar, and orange juice. Shake well to coat. Refrigerate for at least 2 hours or up to overnight.
For the Caramel Glaze: In a medium saucepan, combine the brown sugar, fish sauce, orange juice, rice vinegar, and honey over medium heat. Stir until sugar dissolves. Add garlic, shallots, and ginger and continue to cook, stirring occasionally, until glaze becomes thick and sticky and easily coats the back of a spoon. Remove from heat and set aside.
To Grill and Garnish: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Scatter white and black sesame seeds and almonds evenly all over a rimmed baking sheet.
Thread the chicken on 6 bamboo skewers. Transfer to the grill and cook over direct heat, turning and brushing with the glaze every 5 minutes until chicken is cooked through and crisp, about 8 minutes. When skewers are nearly done, brush chicken liberally one last time with glaze and roll the skewers in the sesame-almond mixture to coat. Return to grill and cook, turning, until almonds are lightly toasted, about 2 minutes. Remove from heat, garnish with scallions, and serve.

Notes: Easy Stir-Fried Chicken With Ginger and Scallions Recipe, A simple and classic stir-fry that combines tender strips of lean marinated chicken breast with scallions and ginger. This light and easy dish comes

Easy Stir-Fried Chicken With Ginger and Scallions Recipe

A simple and classic stir-fry that combines tender strips of lean marinated chicken breast with scallions and ginger. This light and easy dish comes together in under an hour.
Provided by: Shao Z.
Total time: 45 minutes
Yields: 3 servings
Cuisine: Chinese
Number of ingredients: 13

Ingredients:

1/2 pound chicken breast, sliced about 1/8 inch thick
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon ground white pepper
1/2 teaspoon Shaoxing wine
1/2 teaspoon soy sauce
1 teaspoon plus 3 tablespoons vegetable oil, divided
1/2 teaspoon cornstarch
10 thin slices julienned ginger, plus one 1/4-inch-thick slice
4 scallions, cut into 2-inch segments
1 medium onion, sliced
3 medium cloves garlic, finely minced (about 1 tablespoon)
Steamed rice, for serving

Nutrition:

How to cook:

Place the sliced chicken in a large bowl and add salt, sugar, ground white pepper, Shaoxing wine, soy sauce, 1 teaspoon oil, and cornstarch. Mix well and marinate for 30 minutes in the refrigerator.
After 30 minutes, take the chicken out of the refrigerator. Heat 2 tablespoons of oil in a wok over high heat until smoking. Add the 1/4-inch-thick slice of ginger. Cook, stirring, for 30 seconds, then remove and discard the ginger.
Add the chicken. Spread the chicken out with the spatula and cook without moving until slightly browned, about 1 minute. Continue to cook while stirring regularly until nearly cooked through, about 2 minutes longer. Transfer to a bowl and set aside.
Heat remaining tablespoon oil in wok over high heat until smoking. Add the scallions and onions. Season with salt and cook, stirring, until the onions are tender, another 2 minutes. Return chicken to the wok along with julienned ginger and minced garlic. Cook, stirring, until fragrant, about 1 minute. Transfer to serving platter and serve immediately with rice.

Notes: Stovetop Chicken Recipes, Vietnamese-Style Chicken Meatballs With Ginger and Mint Recipe Pan-Cooked Chicken Thighs with Butternut Squash Recipe · Two chicken cordon bleu in

Thai-Style Grilled Chicken (Gai Yang) Recipe

Thai-style grilled chicken, coated in a marinade flavored with cilantro, white pepper, and fish sauce, is one of the tastiest things you'll ever pull off your grill.
Provided by: J. Kenji López-Alt
Total time: 215 minutes
Cook time: 80 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 10

Ingredients:

6 medium cloves garlic
12 sprigs cilantro, including thick stalks
3 tablespoons (45g) palm or light brown sugar
2 teaspoons (10g) ground white pepper
1 teaspoon (5g) ground coriander
2 tablespoons (30ml) fish sauce
2 teaspoons (10ml) dark soy sauce
2 (3-inch) segments lemongrass (optional)
1 whole chicken, spine removed, split in half along the breastbone
1 recipe Thai-Style Sweet Chile Dipping Sauce

Nutrition:

How to cook:

Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.
Place chicken halves flat on a cutting board. Insert 2 metal skewers into each chicken half, running parallel through legs and breasts. Transfer chicken to a baking dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to overnight.
When ready to cook, light 1 chimney full of charcoal . When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 140°F (60°C), about 45 minutes. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F (63 to 66°C), about 3 minutes longer. (Be careful, as the skin is very prone to burning.) If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave lid off for longer than it takes to check temperature, or chicken will burn.
Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with chile dipping sauce.

Notes: Chicken Drumstick Recipes, More In Chicken Legs. Chicken Thighs. Get fresh recipes, cooking tips, deal alerts, and more