Susan's Jee Bow Gai
Ingredients12 h 30 m servings 237
- Whisk together the sugar, black bean sauce, parsley, green onions, soy sauce, hoisin sauce, sherry, sesame oil, vegetable oil, ginger, garlic, and five-spice powder in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight, up to 2 days, turning occasionally.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Weave the chicken tenders onto skewers.
- Cook the skewered chicken on the preheated grill until no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 237 calories; 5.5 18.2 27.4 66 812 Full nutrition
ReviewsRead all reviews 5
Wow! This is a keeper! I made it true to the recipe - great taste and the hubby gave this 10 stars. I have more marinating in the refrigerator and am going to do a stir fry with it tomorrow. ...
This is my recipe. It tastes like the chicken wings you would get at a Chinese buffet. The only thing different that I sometimes do is add a heaping teaspoon of Ground Ginger instead of fresh. B...
it really turned out wonderful!! such a nice change for us on a weeknight. :) i had it marinating for a little over 24 hours, thank you!!!
Wow - what a great recipe! I only used this for the marinade: I used boneless chicken thighs (my husband's favorite cut of the chicken), and marinated them about 10 hours; anything more would ...