Good Housekeeping

Soy and Ginger Chicken Skewers

Name: Soy and Ginger Chicken Skewers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 450 g (1lb) skinless chicken breast fillets or boned thighs; 2 1/2 cm (1 in) fresh root ginger; 2 clv garlic; 30 mL each, dark soy sauce and dry sherry; 25 mL (1 fl oz) caster sugar; noodles and stir-fried vegetables to accompany

Low-calorie and full of flavour, this chicken satay recipe is ideal as a midweek meal.

By The GH Kitchen TeamPublished: 01 February 1995

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Yields:

4 serving(s)

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Cal/Serv:

175

Ingredients

450 g (1lb) skinless chicken breast fillets or boned thighs
2 1/2 cm (1 in) fresh root ginger
2 clv garlic
30 ml each, dark soy sauce and dry sherry
25 ml (1 fl oz) caster sugar
noodles and stir-fried vegetables to accompany

Directions

1. Step 1
  Slice the chicken into thick, finger-length strips (about 12 in total). Peel and grate the ginger.
2. Step 2
  Combine the ginger, crushed garlic cloves, soy sauce, sherry and sugar in a nonmetallic bowl. Add the chicken and stir well to coat in the marinade. Cover and refrigerate overnight. Soak 12 wooden satay sticks in water overnight (this helps to stop them burning).
3. Step 3
  Thread a strip of chicken on to each stick and place in a foil-lined grill pan with any remaining marinade. Cover the exposed part of the sticks with foil.
4. Step 4
  Cook under a hot grill for about 15min, turning occasionally. Serve 3 skewers per person with noodles and stir-fried vegetables.
  
  To prepare ahead: Up to 24hr ahead, prepare to the end of step 2.
  
  To use: Complete as above.
  
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Per Serving:

Calories: 175

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time