Chicken on a Stick

Is it true that everything tastes better on a stick?

In this case I am compelled to say....YES!

I got this recipe from the Classic Rachel Ray cookbook. I actually won it from a giveaway on Dunkin Cooking the Semi-Homemade Way. I had never made a Rachel Ray dish and to be honest, I was kind of intimidated by most of the recipes. I then found the"Kidchefs" section and knew I'd be safe there.

My whole family loved the flavors and the chicken was so moist. I made some extra sauce to drizzle on the finished product and some jasmine rice. By the way....jasmine rice is the best!!!!

Here is the recipe which I will definitely use again:

Chicken Stick-ens

18-20 bamboo skewers (8 inches long)
1 to 1 1/2 pounds of chicken tenders or boneless, skinless chicken breast, sliced into thin tenders.
3-4 TBSP hoisin sauce (found in Asian food section)
3 TBSP soy sauce
2 TBSP honey
2 TBSP sesame seed oil
1/2 tsp ground ginger
A meat mallet
Waxed paper

Soak the skewers in a shallow dish of water.

Cover work surface with wax paper, place chicken tenders in a single layer and top with 2nd piece of wax paper. Flatten strips out with meat mallet.


Thread chicken onto the skewers one at a time.

Mix hoisin sauce, soy sauce, honey, sesame seed oil and ginger in a small bowl.



Place chicken stick in a baking dish and pour sauce over them. Coat chicken sticks evenly.




Heat a big skillet or nonstick griddle pan over high eat. Using tongs to turn, cook skewers 3 minutes on each side in a single layer, half a batch at a time. If the pan smokes a lot, reduce heat.


I can safely say that my first Rachel Ray experience was a great one! It's good to know that I can cook on the level of a "kidchef"!