Ingredients
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3 tablespoons hoisin sauce (I use Blue Dragon brand, you can buy hoisin in most supermarkets or Asian grocery stores.)
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2 teaspoons ketchup
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2 garlic cloves
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2 teaspoons soy sauce
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1 tablespoon rice wine vinegar
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2 tablespoons sherry wine
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1 1/2 teaspoons sesame oil
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2 cups red cabbage, sliced thinly
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1 cup carrot, shredded
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1 small red pepper, sliced thinly
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3 tablespoons lime juice
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2 teaspoons sugar
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3 tablespoons soy sauce
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1 1/2 teaspoons chinese chile sauce with garlic
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2 cups green cabbage, sliced thinly
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1 1/2 teaspoons Chinese chili sauce
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1 kg chicken breast, cut into 1 inch pieces
Instructions
- prep time does not include marinating time.
- For the chicken.
- In a large bowl, storage container or Ziploc bag combine all the marinade ingredients, add chicken and refrigerate for several hours or overnight.
- Thread chicken onto water soaked wooden skewers or metal skewers. Reserve marinade.
- 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.
- For the Singapore slaw.
- 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.
- 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.