Szechuan Chicken Skewers With Singapore Cole Slaw

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 kg chicken breast, cut into 1 inch pieces
• 3 tablespoons hoisin sauce (i use blue dragon brand, you can buy hoisin in most supermarkets or asian grocery stores.)
• 2 teaspoons ketchup
• 2 garlic cloves
• 2 teaspoons soy sauce
• 1 1/2 teaspoons chinese chili sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons sherry wine
• 1 1/2 teaspoons sesame oil
• 2 cups green cabbage, sliced thinly
• 2 cups red cabbage, sliced thinly
• 1 cup carrot, shredded
• 1 small red pepper, sliced thinly
• 3 tablespoons lime juice
• 2 teaspoons sugar
• 3 tablespoons soy sauce
• 1 1/2 teaspoons chinese chile sauce with garlic
• 3/4 tablespoon curry powder
• 2 1/2 tablespoons honey

Recipe

• 1 prep time does not include marinating time.
• 2 for the chicken.
• 3 in a large bowl, storage container or ziploc bag combine all the marinade ingredients, add chicken and refrigerate for several hours or overnight.
• 4 thread chicken onto water soaked wooden skewers or metal skewers. reserve marinade.
• 5 to cook, either grill on bbq or under the grill about 4-6 inches from heat for 8-10 min's a side or until chicken is cooked through . baste several times with reserved marinade.
• 6 for the singapore slaw.
• 7 combine lime juice, sugar, soy sauce, chili sauce, curry powder and honey in a jar, shake to combine. place jar in fridge for several hours or overnight.
• 8 combine both cabbages, carrots and peppers in a large bowl. pour dressing over and toss. you may not need to use all the dressing (don't drown it).
• 9 to serve, place slaw on a plate and top with skewers.