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Sesame Chicken Skewers with Asian Slaw

July 27, 2010

This is the kind of recipe I don’t post enough…a really FAST weeknight meal.  And no funky ingredients.  I

sesame chicken skewers

was a little worried the dressing for the chicken and slaw would be too thick and sweet for me, but the great reviews on epcurious.com convinced me, and I agree it was good.  I cut back on the honey, so I would say you should add 1/3 c and work your way up.  I also cut back on the soy sauce, so start with 1/2 c and work your way up.  I was a little concerned that all the honey in the dressing would make the grill flare up and char the heck out of the chicken, but the flames stayed tame and the skewers turned out perfectly.  This recipe from Bon Appetit makes 8 first courses, or 4 large main courses.

Ingredients:

For the dressing:

1/3-1/2 c honey

1/4 c ketchup

1/4 c oriental sesame oil

1/4 c sliced green onions

3 garlic cloves, minced

1 T minced peeled fresh ginger

1/2-3/4 c soy sauce

For the slaw and chicken:

2 c shredded green cabbage

2 c shredded red cabbage

1 red bell pepper, cut into matchstick-size strips

1 green bell pepper, cut into matchstick-size strips

1 c coarsely grated peeled carrots

4 skinless boneless chicken breast halves, each cut lengthwise into 4 strips

16 wooden skewers, soaked in water 1 hour

2 T sesame seeds

Directions:

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.)

For slaw and skewers:
Combine first 6 ingredients in large bowl. Cover slaw and refrigerate. (Can be made 4 hours ahead. Keep refrigerated.)

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

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.

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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