Ingredients for Szechuan Chicken Skewers With Singapore Cole Slaw
- Chicken Breast
- Hoisin Sauce
- Ketchup
- Garlic Cloves
- 2 tbsp soy sauce
- Chinese Chili Sauce
- Rice Wine Vinegar
- Sherry Wine
- 1 tbsp sesame oil (for marinade) + 1 tsp sesame oil (for coleslaw)
- Green Cabbage
- 1/2 small red cabbage (shredded)
- Carrot
- Red Pepper
- 1 tbsp lime juice
- 1/2 tsp sugar
- Chile Sauce With Garlic
- Curry Powder
- Honey
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How to Make Szechuan Chicken Skewers With Singapore Cole Slaw
- In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp Szechuan peppercorns (crushed), 1 tbsp sesame oil, 1 tsp ginger (grated), 1 tsp garlic (minced), and 1/2 tsp red pepper flakes.
- Add 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes, to the marinade. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- While the chicken marinates, prepare the coleslaw. In a large bowl, combine 1/2 small red cabbage (shredded), 1/2 cup shredded carrots, 1/4 cup chopped cilantro, and 1/4 cup roasted peanuts (roughly chopped).
- For the coleslaw dressing, whisk together 1/4 cup mayonnaise, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp sesame oil, and 1/2 tsp sugar.
- Pour the dressing over the coleslaw and toss to combine. Set aside.
- Preheat your grill or grill pan to medium-high heat.
- Thread the marinated chicken onto skewers.
- Grill the skewers for 3-4 minutes per side, or until the chicken is cooked through and slightly charred.
- Serve the Szechuan chicken skewers immediately with the spicy Singapore coleslaw.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
89g
Fat
35g
Carbs
10g
