Sesame Chicken Skewers with Vegetable Slaw

Sesame Chicken Skewers with Vegetable Slaw
Sesame Chicken Skewers with Vegetable Slaw
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."
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 first-course servings
Chicken Ginger Vegetable Bell Pepper Carrot Summer Grill/Barbecue Cabbage Bon Appétit
  • 1/4 cup ketchup
  • 1/2 cup honey
  • 2 tablespoons sesame seeds
  • 3/4 cup soy sauce
  • 1/4 cup sliced green onions
  • 2 cups shredded green cabbage
  • 1/2 cup thinly sliced green onions
  • 2 cups shredded red cabbage
  • 3 garlic cloves, minced
  • 1 tablespoon minced peeled fresh ginger
  • Carbohydrate 28 g(9%)
  • Cholesterol 32 mg(11%)
  • Fat 9 g(14%)
  • Fiber 3 g(11%)
  • Protein 14 g(27%)
  • Saturated Fat 1 g(7%)
  • Sodium 1422 mg(59%)
  • Calories 241

PreparationFor 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.

PreparationFor 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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