This is another one of those recipes that apart from the marinating time is quick and simple to make. It is also healthy and very low in fat but very flavourful as all the ingredients have such distinct tastes, but when combined work oh so well together. That is why there is so much refrigeration time to allow for these flavours to really infuse together.

Ingredients

1kg Chicken breasts, cut into 1 inch pieces
Marinade
3 Tablespoons hoisin sauce (I use Blue Dragon brand, you can buy hoisin in most supermarkets or Asian grocery stores.)
2 Teaspoons ketchup
2 cloves garlic
2 Teaspoons soy sauce
11/2 Teaspoon Chinese chili sauce
1 Tablespoon rice wine vinegar
2 Tablespoons sherry
11/2 Teaspoon sesame oil

1. In a large bowl, storage container or Ziploc bag combine all the marinade ingredients, add chicken and refrigerate for several hours or overnight.

2. Thread chicken onto water soaked wooden skewers or metal skewers. Reserve marinade

3. To cook, either grill on BBQ or under the grill about 4-6 inches from heat for 8-10 Min’s a side or until chicken is cooked through . Baste several times with reserved marinade.

Singapore Slaw

2 Cups green cabbage, sliced thinly
2 Cups red cabbage, sliced thinly
1 Cup carrots, shredded
1 Small red pepper, sliced thinly
3 Tablespoons lime juice
2 Teaspoons sugar
3 Tablespoons soy sauce
11/2 Teaspoons Chinese chili sauce with garlic
3/4 Tablespoon curry powder
21/2 Tablespoons honey

1. Combine lime juice, sugar, soy sauce, chili sauce, curry powder and honey in a jar, shake to combine. Place jar in fridge for several hours or overnight.

2. Combine both cabbages, carrots and peppers in a large bowl. Pour dressing over and toss. You may not need to use all the dressing (don’t drown it)

To serve, place slaw on a plate and top with skewers.

4 Servings

All photo’s taken by me unless otherwise stated