07.24.19

Grilled Sesame Chicken Skewers with Ginger-Scallion Rice

One of my favorite Asian-American dishes is sesame chicken. I love it’s bold sesame flavor along with it’s subtle sweetness. I love making it as a weeknight stir fry, like I do here, but here, I’ve taken inspiration from the dish and turned it into a summer-time skewer! The flavors are outstanding and you’ll be wanting this one on repeat for the rest of the summertime!!! 

I love serving mine over this ginger-scallion scented rice (which is incredible) but if you want to keep things Whole30 compliant, you can serve it with some cauliflower rice, over a simple salad, or keep it simple with some roasted veggies! 

Grilled Sesame Chicken Skewers

Serves: 4
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Prep Time15 mins
Cook Time20 mins
Marinade time:1 hr

Ingredients

For the Sauce:

  • 1/4 cup coconut aminos
  • 2 tbsp ketchup I use Primal Kitchens
  • 1 tbsp rice vinegar
  • 1 tsp fish sauce
  • 2 tsp toasted sesame oil
  • 1/2 tsp tapioca starch
  • 1/4 cup chicken broth
  • 1 tbsp avocado oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, finely grated
  • 1/4 tsp crushed red pepper flakes

For the Grilled Sesame Chicken Skewers:

  • 6 [10-inch] wood skewers, pre-soaked
  • 2 lbs boneless, skinless chicken thighs, excess fat trimmed and cut into 1 inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 green onions, thinly sliced on the diagonal (green parts only) for serving
  • 1/2 tsp toasted sesame seeds for serving

Instructions

For the Sauce:

  • In a bowl, combine the coconut aminos, ketchup, rice vinegar, fish sauce, sesame oil, broth and tapioca startch. Whisk to combine and set aside.
  • In a small sauce pan, over medium heat, add the avocado oil. Once hot, add garlic, ginger and red pepper flakes. Cook, stirring, for 2 minutes, being careful not to burn.
  • Add the coconut aminos mixture to the sauce pan and stir to combine. Cook, simmering and stirring often, until the sauce thickens, about 4 minutes. Once the sauce has thickened, remove from the heat and set aside to cool.

For the Grilled Sesame Chicken Skewers:

  • Cube and place the chicken in a bowl. Season with salt and pepper.
  • Once the sauce has cooled, add 1/4 cup to the chicken and let marinade for at least one hour or all day in the fridge, reserving the remaining sauce for serving.
  • Preheat grill to medium-high heat (about 400-450 degrees F). When grill is hot, place the skewers on the grill and cook for 7-8 minutes, flipping every 3-4 minutes, until chicken is cooked through and nice grill marks have formed.
  • Place cooked chicken skewers on a tray. With the remaining sauce, brush the skewers on all sides.
  • Serve alone or with rice. I served mine with my Ginger Scallion Rice (recipe follows). [To keep it Whole30, serve with veggies or cauliflower rice.] Garnish with green onions and sesame seeds. Enjoy!

Ginger-Scallion Rice

Serves: 4 people
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Prep Time5 mins
Cook Time25 mins
Total Time30 mins

Ingredients

  • 2 tbsp avocado oil
  • 2 cloves garlic, minced
  • 1 tsp peeled and finely grated ginger (about 1/2 inch knob ginger)
  • 2/3 cup green onion, thinly sliced on the diagonal, white and light green parts only (about 4 green onions)
  • 1 cup white jasmine rice
  • 1 tsp kosher salt
  • 1.5 cups chicken or vegetable broth (you can also use water)
  • 1/4 cup thinly sliced green onions, green part only , for serving

Instructions

  • Heat oil in a pot with a tight fitting lid over medium heat. Add the garlic, ginger and green onion and cook, stirring, for 2 minutes, until fragrant.
  • Add the rice and cook, stirring, until lightly toasted and fragrant, about 4 minutes.
  • Add the salt and the broth and stir to combine. Bring rice to a boil. Once boiling, reduce heat to a simmer. Cover with a tight fitting lid and let cook for 15 minutes. Remove from heat and keep covered for an additional 10 minutes. Remove lid and fluff rice with a fork.
  • Stir in the remaining green onions and serve immediately.

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