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Recipes

Sesame Chicken Skewers with Vegetable Slaw

By LeBus in Manayunk PA

Recipe information

  • Yield

    8 first-course

Ingredients

DRESSING

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

SLAW AND SKEWERS

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

16

wooden skewers, soaked in water 1 hour

2

tablespoons sesame seeds

Need to make a substitution?

Preparation

  1. DRESSING

    Step 1

    Puree honey, ketchup, sesame oil, green onions, garlic, and ginger in processor until smooth. With machine running, gradually add soy sauce. DO AHEAD: Dressing can be made 1 day ahead. Cover and refrigerate.

  2. SLAW AND SKEWERS

    Step 2

    Combine first 6 ingredients in large bowl. Cover slaw and refrigerate. DO AHEAD: Can be made 4 hours ahead. Keep refrigerated.

    Step 3

    Mix chicken with 1 cup dressing in medium bowl to coat. Marinate chicken 1 hour at room temperature.

    Step 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.

    Step 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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