Garlic-Ginger Chicken Skewers This recipe from Christine Simmerman can easily be doubled or tripled depending on the size of your family. 1 lb. boneless, skinless chicken breasts or thighs 2 TB. soy sauce (we used reduced sodium) 1/4 tsp. POWDERED GINGER 1/3-1/2 Cup hoisin sauce (sold next to the soy sauce—lower sodium is good if you can find it!) 1/2 tsp. GROUND WHITE PEPPER 1 tsp. GRANULATED GARLIC POWDER 16-24 long wooden or metal skewers  (if wooden, soak in water until ready to use)

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