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jeknudson

Grilled Chicken Skewers with Asian Pear Slaw

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Rate this recipe 4.8/5 (5 Votes)

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

Details

Adapted from myrecipes.com

Preparation

Step 1



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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