Back to Chinese Takeout-on-a-Stick

Print Options


Card Sizes

Chinese Takeout-on-a-Stick Recipe

Chinese Takeout-on-a-Stick Recipe

I like to serve chicken and broccoli with rice, along with a side of pineapple or other fresh fruit. Leftovers (if there are any) are great the next day when used in a salad or wrapped in a flour tortilla with a little mayonnaise. —Bethany Seeley, Warwick, Rhode Island
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons sesame oil
  • 4 teaspoons brown sugar
  • 4 teaspoons minced fresh gingerroot
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 3 cups fresh broccoli florets


  • 1. In a large bowl, combine the first six ingredients; remove 3 tablespoons for basting. Add chicken to remaining soy sauce mixture; toss to coat. On four metal or soaked wooden skewers, alternately thread chicken and broccoli.
  • 2. Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat until chicken is no longer pink, 10-15 minutes, turning occasionally. Baste with reserved soy mixture during the last 4 minutes of cooking. Yield: 4 servings.

Nutritional Facts

1 skewer equals 261 calories, 13 g fat (2 g saturated fat), 63 mg cholesterol, 534 mg sodium, 10 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1/2 starch.

Reviews for Chinese Takeout-on-a-Stick

Sort By :
Reviewed Aug. 10, 2014

"Very quick and easy enough for a week night meal. I broiled it on low for 10 minutes and served with microwavable rice bowls."

Reviewed Jun. 12, 2014

"my family loved the flavor! (I made them with out the stick in the skillet, but this summer will try on the grill)."

Reviewed May. 15, 2012

"Great flavor without having to marinate ahead of time."

Reviewed Apr. 3, 2012

"This is the best marinade. Will definitely make it again. I let it marinate for about an hour."

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.