I bought some organic chicken thighs on sale and thought about cooking the tried and true ginger chicken for tonight’s dinner. But when it came time for cooking, I wanted to try something new instead. Boy am I glad I did! Viet cooking combines more layers of flavor, and this is definitely one that is worth trying!
- 1 pound boneless chicken, cut into large cubes
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 2 garlic cloves, finely minced
- 1 teaspoon oil
- 1/2 teaspoon cornstarch
- 2 scallions, finely sliced
- 3 tablespoons lemon or lime juice
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 6 bamboo skewers, soaked in water for at least 10 minutes (I forgot to do this, which is why the skewers got burned and easily broken)
Marinate chicken in a mixture of honey, salt, pepper, sugar, garlic, oil, cornstarch, scallions, lemon or lime juice, fish sauce and oyster sauce. Set aside for 15 minutes.
Thread marinated chicken onto skewers, leaving two inches free at each end and place on a baking sheet. Heat oven to 375 degrees and bake about 20 minutes until chicken is medium-rare, then flip to the other side for another 5 minutes. Turn oven to broil and broil chicken until brown (about 3-4 minutes). Do not overcook. Serves 4.
Adapted from The Vietnamese Cookbook by Diana My Tran