Sesame Chicken Skewers with Vegetable Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Malena Marie Beanik of Hollywood, California, writes: Although I grew up in Philadelphia, I haven't lived there for years. But whenever I'm back in town I make it a point to spend some time in Manayunk, one of my favorite neighborhoods. During my last visit I ate at LeBus and had a fantastic chicken skewer appetizer. Ingredients:
1/2 cup honey |
1/4 cup ketchup |
1/4 cup oriental sesame oil |
1/4 cup sliced green onions |
3 garlic cloves, minced |
1 tablespoon minced peeled fresh ginger |
3/4 cup soy sauce |
2 cups shredded green cabbage |
2 cups shredded red cabbage |
1 large red bell pepper, cut into matchstick-size strips |
1 large green bell pepper, cut into matchstick-size strips |
1 cup coarsely grated peeled carrots |
1/2 cup thinly sliced green onions |
4 skinless boneless chicken breast halves, each cut lengthwise into 4 strips |
2 tablespoons sesame seeds |
Directions:
1. For dressing: Puree honey, ketchup, sesame oil, green onions, garlic, and ginger in processor until smooth. With machine running, gradually add soy sauce. (Dressing can be made 1 day ahead. Cover and refrigerate.)
2. For slaw and skewers: Combine first 6 ingredients in large bowl. Cover slaw and refrigerate. (Can be made 4 hours ahead. Keep refrigerated.)
3. Mix chicken with 1 cup dressing in medium bowl to coat. Marinate chicken 1 hour at room temperature.
4. Prepare barbecue (medium-high heat). Thread 1 chicken strip onto each wooden skewer. Sprinkle chicken with sesame seeds. Grill skewers until chicken is charred and cooked through, about 3 minutes per side. Transfer chicken skewers to plate.
5. Toss slaw with 1/3 cup of remaining dressing. Divide slaw among 8 plates. Top slaw on each plate with 2 chicken skewers and serve.
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