Grilled Chicken Skewers with Asian Pear Slaw

Photo by Jeannie K.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 2

    tablespoons lower-sodium soy sauce

  • 2

    tablespoons minced fresh ginger

  • 1

    tablespoon chopped shallots

  • 1

    tablespoon fish sauce

  • 1

    tablespoon rice wine vinegar

  • 1

    teaspoon minced garlic

  • 1

    pound chicken breast tenders

  • 2

    cups shredded cabbage (such as Savoy)

  • 1

    cup julienne-cut daikon radish

  • 1/2

    cup julienne-cut carrot

  • 1/2

    cup shaved red onion

  • 1/3

    cup canola oil

  • 1/4

    cup fresh lime juice

  • 1/4

    cup fresh cilantro leaves

  • 1/4

    cup chopped fresh basil

  • 2 3/4

    teaspoons fish sauce

  • 1

    teaspoon dark sesame oil

  • 1

    cup julienne-cut Asian pear or Granny Smith apple

Directions

1. To prepare skewers, whisk together first 6 ingredients in a bowl; pour into a zip-top plastic bag. Add chicken; seal bag. Refrigerate at least 1 hour (or up to 12 hours), turning bag occasionally. 2. To prepare slaw, combine cabbage and next 9 ingredients in a bowl; let stand 30 minutes. Stir in pear. 3. Heat a grill or grill pan over medium-high heat. Remove chicken from bag; discard marinade. Thread 1 tender onto each of 8 (8-inch) skewers. Add to grill; grill 4 minutes on each side or until done. Serve with slaw.

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