Glazed Chicken Skewers with Asian Coleslaw Recipe | myfoodbook
The chicken for this recipe can be prepared 2-3 hours in advance and refrigerated until required. Be sure to remove from refrigerator 10 minutes before cooking.
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Ingredients
- 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
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