| | Sweet soy & ginger chicken skewers
Sweet soy & ginger chicken skewers
Sweet soy & ginger chicken skewers 4.3-5 9
  • Calories: 1582 kj
  • Fat: 13g
  • Carbohydrates: 10g

How to Make:

  1. Stir the soy sauce, sugar, vinegar and ginger in a medium glass or ceramic bowl until the sugar dissolves. Reserve half the soy sauce mixture. Add the chicken to the remaining soy sauce mixture and stir to combine. Cover with plastic wrap and place in the fridge for 2 hours or overnight to marinate.
  2. Meanwhile, bring the reserved soy sauce mixture to the boil in a small saucepan over medium-high heat. Boil for 1-2 minutes or until the sauce thickens slightly.
  3. To make the Asian slaw, combine the buk choy, carrot, capsicum, bean sprouts and coriander in a large bowl.
  4. Drain the chicken from the marinade. Thread the shallots and chicken on to soaked bamboo skewers.
  5. Preheat a barbecue grill or chargrill on medium. Cook the skewers, turning occasionally, for 10 minutes or until browned and cooked through. Divide the Asian slaw and skewers among serving plates and drizzle over the sauce.
Time for preparing:
15 min.


  • 1/4 cup soy sauce
  • 1/4 cup caster sugar
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon finely grated fresh ginger
  • 8 (about 1kg) chicken thigh fillets, fat trimmed, thinly sliced crossways
  • 4 shallots, trimmed, cut into 4cm lengths
  • 1 baby buk choy, washed, finely shredded
  • 1 carrot, peeled, cut into thin matchsticks
  • 1/2 red capsicum, seeded, cut into thin strips
  • 110g (2 cups) bean sprouts, trimmed
  • 1/4 cup chopped fresh coriander