Szechuan Chicken Skewers With Singapore Cole Slaw - cooking recipe

Ingredients

1 kg chicken breast, cut into 1 inch pieces
Marinade
3 tablespoons hoisin sauce (I use Blue Dragon brand, you can buy hoisin in most supermarkets or Asian grocery stores.)
2 teaspoons ketchup
2 garlic cloves
2 teaspoons soy sauce
1 1/2 teaspoons Chinese chili sauce
1 tablespoon rice wine vinegar
2 tablespoons sherry wine
1 1/2 teaspoons sesame oil
Singapore Slaw
2 cups green cabbage, sliced thinly
2 cups red cabbage, sliced thinly
1 cup carrot, shredded
1 small red pepper, sliced thinly
3 tablespoons lime juice
2 teaspoons sugar
3 tablespoons soy sauce
1 1/2 teaspoons chinese chile sauce with garlic
3/4 tablespoon curry powder
2 1/2 tablespoons honey

Preparation

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.