Chicken Skewers in Spicy Oyster Sauce

Submitted by:
Lee Kum Kee
Chicken breast meat 6 oz / 安士 [4pcs, boneless, skinless]
6-inch bamboo skewers 16 pcs
Fennel 1 large bulb [trimmed, cored, quartered]
Dates 1/2 cup / 杯 [pitted, inch diced]
Almonds 1/4 cup / 杯 [chopped, smoked]
Olive oil 2 tbsp / 湯匙 [extra virgin]
Cider vinegar 1 tbsp / 湯匙
Mint 1 tbsp / 湯匙 [chiffonade]
Sea salt and freshly ground black pepper to taste


Premium Oyster Sauce 3 tbsp / 湯匙
Chiu Chow Chili Oil 2 tsp / 茶匙
Peeled and finely diced pineapple 1/4 cup / 杯
Freshly grated ginger 1 tbsp / 湯匙
Chopped cilantro 2 tbsp / 湯匙
Paprika 1/2 tsp / 茶匙
Cumin 1/4 tsp / 茶匙
Minced garlic 1 tbsp / 湯匙
Toasted sesame seeds 1 tbsp / 湯匙
Olive oil 1/4 cup / 杯
Minced white onion 1/2 cup / 杯
Lemon juice 1/4 cup / 杯
Sea salt 1/4 tbsp / 湯匙

Pineapple 1/3 pc
Pure Sesame Oil 4 tbsp / 湯匙



  1. Soak bamboo skewers in water for 1 hour prior to use.
  2. Cut each chicken breast into 4 equally sized strips. Thread each chicken strip onto each bamboo skewer.
  3. Combine marinade and pour over the skewers, mix well, let it stand for 1 hour.

Fennel Date Relish

  1. Thinly slice fennel crosswise using sharp knife or vegetable slicer. Add to mixing bowl.
  2. Combine with dates, almonds, olive oil, cider vinegar and mint. Season with salt and pepper. Transfer to serving bowl.


  1. Cut pineapple into one 2-inch thick wheel. Lay on cutting board. Slice 1/4 inch from one side to create base. Stand on serving platter.
  2. Place grill pan over medium high heat. Brush with Pure Sesame Oil. Sear chicken 2 minutes on each side. Drizzle with Pure Sesame Oil, brush with remaining marinade and grill until done. Insert skewers into pineapple. Serve with fennel date relish.

Tag: Chicken, Oyster Sauce

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