These easy chicken skewers are marinated in Thai curry paste then glazed in chili and hoisin sauce. Serve them as an appetizer on their own or with peanut sauce for dipping.

Yield: Makes about 42.



  • 2 tbsp peanut oil or canola oil
  • 1 tbsp Thai yellow, red or green curry paste
  • 3 lb (1.5 kg) boneless skinless chicken breasts, cut into thin strips
  • Bamboo skewers
  • 1/3 cup Thai sweet chili sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp finely chopped fresh ginger


  1. Combine oil and yellow curry paste in an extra-large heavy zip-lock plastic bag. Add chicken and squeeze bag to coat chicken with mixture. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 6 hours or up to 24 hours.
  2. Soak bamboo skewers in hot water for 30 minutes. Meanwhile, preheat oven to 400°F.
  3. Thread chicken onto soaked skewers. Place chicken skewers in parchment paper-lined rimmed baking sheets.
  4. To prepare glaze, combine chili sauce, hoisin sauce, cilantro and ginger until blended. Brush some glaze over top of chicken, reserving remaining glaze.
  5. Bake for 10 minutes. Remove pans from oven and turn chicken skewers over. Brush chicken with remaining glaze. Continue baking for 8 - 10 minutes or until chicken is cooked through. Let stand for 5 minutes before serving.
Nutritional analysis per skewer:

49 calories, 1.5 g fat, 6.9 g protein, 1.5 g carbohydrate, 0.1 g fibre, 58 mg sodium


Thai yellow curry paste should be available at Asian grocery stores. If desired, it may be substituted with Thai red or green curry paste. Look for them in the Asian section of large grocery stores.