0.0 – 0 reviews • Barbecue Restaurants
| Level: |
Easy |
| Total: |
2 hr 15 min |
| Prep: |
20 min |
| Inactive: |
1 hr 30 min |
| Cook: |
25 min |
| Yield: |
4 servings |
Ingredients
- 4 heaping tablespoons yellow bean sauce
- 4 heaping tablespoons honey
- 4 tablespoons Shaohsing rice wine or dry sherry
- 4 tablespoons light soy sauce
- Peanut oil
- 1 heaping tablespoon light brown sugar
- 1 teaspoon dark soy sauce
- 6 cloves garlic, finely chopped
- 2-inch piece ginger, peeled and freshly grated
- 6 boneless, skinless chicken thighs, cut into 1 to 2-inch pieces
- 12 ounces Chinese long beans, trimmed and cut into thirds
- 1 Fresno chili, seeded and chopped for garnish
Instructions
- Put the bean sauce, honey, rice wine, light soy sauce, 1 tablespoon peanut oil, brown sugar, dark soy sauce garlic and ginger into a bowl and stir to combine. Add the chicken and turn to coat. Cover the bowl, refrigerate and leave to marinate for a minimum of 1 hour and as long as overnight.
- Preheat a grill or grill pan over high heat, making sure the grates have been brushed clean and lightly oiled before cooking.
- Remove the chicken from the marinade. Reserve the marinade, transfer to a small pan and bring to a boil for 5 minutes. Set aside.
- Divide and thread the chicken onto the 4 bamboo skewers, 5 to 6 pieces of chicken per skewer. Grill the chicken on each side until charred, about 2 minutes. Turn the heat down to medium and place the green beans on the grill alongside the chicken skewers, basting the chicken and beans with the reserved marinade. Continue turning and basting every couple minutes until the outside edges are glazed and sticky and the chicken is cooked through; 10 to 12 minutes total. Serve hot or at room temperature, garnished with the chiles.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
808 |
| Total Fat |
19 g |
| Saturated Fat |
4 g |
| Carbohydrates |
77 g |
| Dietary Fiber |
14 g |
| Sugar |
22 g |
| Protein |
79 g |
| Cholesterol |
272 mg |
| Sodium |
877 mg |
