Name: Lime and ginger chicken skewers
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 1
Ingredients: 750g chicken breast fillets, chopped; 108.90 gm lime and ginger marmalade; 56.88 gm olive oil; 68.75 gm sweet chilli sauce; 1/2 Chinese cabbage (wombok), shredded; 1 carrot, peeled, cut into thin sticks; 1 red capsicum, cut into thin strips; 250.00 ml beansprouts, trimmed; 2 green onions, thinly sliced; 66.25 gm coleslaw dressing

Lime and ginger chicken skewers

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Prep Time:
45 minutes

Cook Time:
10 minutes

Total Time:
55 minutes

Ingredients:

750g chicken breast fillets, chopped
108.90 gm lime and ginger marmalade
68.75 gm sweet chilli sauce
1/2 Chinese cabbage (wombok), shredded
1 carrot, peeled, cut into thin sticks
1 red capsicum, cut into thin strips
250.00 ml beansprouts, trimmed
2 green onions, thinly sliced
66.25 gm coleslaw dressing

Instructions:

Skewer the chicken and arrange them in a stylish ceramic dish. Mix the marmalade, oil, and sweet chili sauce, then pour over the chicken, ensuring they are fully coated. Refrigerate for 30 minutes if possible. Once done, remove and set aside the marinade for later use.
In a bowl, mix cabbage, carrot, bell pepper, bean sprouts, and green onion. Drizzle with dressing and gently toss to mix.
Preheat barbecue plate over medium heat and lay baking paper on it. Grill skewers, brushing with reserved marinade, for 4 minutes on each side or until chicken is cooked through. Serve alongside coleslaw.

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