Glazed Chicken Skewers with Asian Coleslaw
- 2 tbsp. (40mL) Kikkoman Japanese BBQ Marinade & Stir Fry Sauce
- 2 tbsp. (40mL) mirin
- 1 kg chicken thigh fillets, cut into 3.5 cm squares
- 2 zucchini cut into thick slices
- 2 red capsicum cut into 3cm squares
- Extra 1/4 cup Kikkoman Japanese BBQ Marinade & Stir Fry Sauce
- Extra 1/4 cup (50mL) mirin
- 3 tbsp. (60mL) sake or dry white wine
- 1 tbsp. sugar
- 1 bunch Spring onions cut into 3cm lengths
- 12 bamboo skewers, soaked in cold water for 20 minutes
- 2 tbsp. toasted sesame seeds
- 3 tbsp. (60mL) rice vinegar
- 2 tsp. Kikkoman Less Salt Soy Sauce
- 1 tsp. sugar
- 4 tbsp. (40mL) vegetable oil
- 4 cups shredded Chinese cabbage
- 1 cup carrots, finely shredded
- To prepare the chicken skewers, whisk together the 2 tablespoons Japanese BBQ Marinade and mirin in a large bowl. Add the chicken and toss gently to coat. Set aside in refrigerator until ready to use.
- For the glazing sauce, combine the extra 1/4 cup Japanese BBQ Marinade and mirin, plus the sake or dry white wine and the sugar in a small saucepan. Bring the mixture to a gentle boil and allow simmering until slightly thickened, about 5 minutes. Set aside.
- Pre-heat oven grill or grill pan (lightly oil the grill pan).
- Thread 1 piece chicken onto each skewer, and then alternate the vegetables and meat. Grill the skewers until seared on both sides until cooked through (about 12 minutes), turning every 2-3 minutes. During the last few minutes of cooking, brush the skewers on both sides with the glazing mixture, turning often so the glaze does not burn. Remove from grill and baste again with the glazing mixture just before serving.
- To make the Asian Coleslaw, whisk together the vinegar, Less Salt Soy Sauce, sugar and vegetable oil in a small bowl.
- In a large salad bowl, combine the cabbage and carrots. Add the dressing and toss the salad gently to coat the vegetables. Sprinkle sesame seeds on top just before serving.
- Arrange chicken on a large serving platter, and place coleslaw in a salad bowl. Serve immediately.
Tips: The chicken can be prepared 2-3 hours in advance and refrigerated until required. Remove from refrigerator 10 minutes before cooking.
The glaze can be made the day before and refrigerated until required. Bring to room temperature before glazing skewers.
The coleslaw dressing can also be made the day before and refrigerated until required.