- Combine soy sauce, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and black pepper in a small bowl and stir to combine. Reserve ¼ cup for basting.
- Cut the chicken thighs into cubes, remove any excess fat, and add to a shallow bowl along with remaining sauce. Stir to coat chicken.
- Thread chicken cubes onto 6 skewers. Set aside.
- Heat grill to medium-high. Grease grates with cooking oil. Grill chicken kabobs for 12 minutes, turning every 3-4 minutes. Brush with remaining sauce and remove from grill.
- Serve hot, garnished with chopped cashews and green onion.
Cashew Chicken Kabobs
Yield
6
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
kikkoman products used:
ingredients
¼ cup Kikkoman® Less Sodium Soy Sauce
2 tablespoons Kikkoman® Gluten-Free Hoisin Sauce
2 tablespoons Kikkoman® Rice Vinegar
1 tablespoon Kikkoman® Sesame Oil
1 teaspoon minced garlic
1 teaspoon peeled and grated ginger
½ teaspoon cracked black pepper
3 pounds chicken thighs
For Serving
¼ cup chopped roasted cashews
2 tablespoons chopped green onion
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
