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Sweet soy & ginger chicken skewers
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Summer evenings call for BBQ feasts. Marinate ahead, pair with fresh salads and veggies for easy weeknight dinners.
Ingredients:
  • 65.63 gm soy sauce
  • 53.75 gm caster sugar
  • 40.00 ml rice wine vinegar
  • 20.00 ml finely grated fresh ginger
  • 8 (about 1kg) chicken thigh fillets, fat trimmed, thinly sliced crossways
  • 4 shallots, trimmed, cut into 4cm lengths
  • 1 baby buk choy, washed, finely shredded
  • 1 carrot, peeled, cut into thin matchsticks
  • 1/2 red capsicum, seeded, cut into thin strips
  • 110g (2 cups) bean sprouts, trimmed
  • 62.50 ml chopped fresh coriander
Instructions:
  • In a medium glass or ceramic bowl, blend soy sauce, sugar, vinegar, and ginger until sugar dissolves. Set aside half of the soy sauce mixture. Mix chicken with the remaining soy sauce mixture. Cover with plastic wrap and refrigerate for 2 hours or overnight to marinate.
  • While you wait, heat the reserved soy sauce mixture in a small saucepan over medium-high heat until it comes to a boil. Let it boil for 1-2 minutes until the sauce thickens slightly.
  • Combine the bok choy, carrot, red pepper, bean sprouts, and cilantro in a large bowl to create the Asian slaw.
  • Remove the chicken from the marinade and skewer with shallots onto bamboo sticks that have been soaked.
  • Preheat the barbecue grill or chargrill over medium heat. Grill the skewers, turning occasionally, until browned and cooked through, about 10 minutes. Serve the Asian slaw and skewers on plates, then drizzle with the sauce.

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