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Sticky Glazed Chicken Sticks

These savory sticks would be great any time of year — grilled in the warm weather or griddled on a cold day. The tender chicken is bursting with flavor and the sauce gives just the right punch of Asian influence: any weeknight supper just got better! We like to serve the gleaming, glazed skewers over a bed of steamed basmati rice tossed with toasted sesame seeds and a green veg.

Sticky Glazed Chicken Sticks

6 boneless, skinless chicken breasts, cut into thirds lengthwise
grated zest and juice of 1 lemon
grated zest and juice of 1 lime
3 tbs. maple syrup
3 tbs. soy sauce
1-2 tbs. chili sauce
4 tbs. butter

For the sauce:

6 tbs. Hoisin sauce
1 tbs. sesame oil
1 tbs. toasted sesame seeds
2 tbs. chopped fresh cilantro, plus more to serve

Arrange the chicken in a shallow, nonmetallic dish. Heat together gently the zest and juice of the lemon and lime, the maple syrup, soy sauce, chili sauce, and butter, until melted. Set aside to cool, then pour over the chicken. Toss and chill for at least 1 hour, turning occasionally.

Heat the grill or griddle to medium. Thread the chicken lengthwise onto pre-soaked wooden skewers and cook for 8-10 minutes, turning frequently, brushing with the marinade.

Combine the sauce ingredients and serve with the chicken.

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