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SESAME CHICKEN SKEWERS WITH VEGETABLE SLAW
4 skinless boneless chicken breast halves, cut lengthwise into 4 strips
16 wooden skewers, soaked in water 1 hour
2 tablespoons sesame seeds
Slaw
2 cups shredded green cabbage
2 cups shredded red cabbage
1 large red pepper, cut into matchstick-size strips
1 large greenpepper, cut into matchstick-size strips
1 cup coarsely grated peeled carrots
1/2 cup thinly sliced green onions
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
For dressing, puree honey, ketchup, sesame oil, green onions, garlic, and ginger in processor until smooth, with machine running, gradually add soy sauce.
For slaw, combine first 6 ingredients in large bowl. Cover slaw and refrigerate.
Mix chicken with 1 cup dressing in medium bowl to coat and marinate 1 hour at room temperature.
Prepare grill (or broiler), thread 1 chicken strip onto each wooden skewer, sprinkle with sesame seeds and grill or broil until chicken is charred and cooked through (about 3 minutes per side), then transfer skewers to plate.
Toss slaw with 1/3 cup of remaining dressing, divide slaw among 8 plates and top each plate with 2 chicken skewers to serve. |
