SESAME CHICKEN SKEWERS WITH VEGETABLE SLAW

Sesame Chicken Skewers with Vegetable Slaw image

Yield Makes 8 first-course servings

Number Of Ingredients 18

Dressing
1/2 cup honey
1/4 cup ketchup
1/4 cup oriental sesame oil
1/4 cup sliced green onions
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
3/4 cup soy sauce
Slaw and skewers
2 cups shredded green cabbage
2 cups shredded red cabbage
1 large red bell pepper, cut into matchstick-size strips
1 large green bell pepper, cut into matchstick-size strips
1 cup coarsely grated peeled carrots
1/2 cup thinly sliced green onions
4 skinless boneless chicken breast halves, each cut lengthwise into 4 strips
16 wooden skewers, soaked in water 1 hour
2 tablespoons sesame seeds

Steps:

For dressing:
Puree honey, ketchup, sesame oil, green onions, garlic, and ginger in processor until smooth. With machine running, gradually add soy sauce. (Dressing can be made 1 day ahead. Cover and refrigerate.)
For slaw and skewers:
Combine first 6 ingredients in large bowl. Cover slaw and refrigerate. (Can be made 4 hours ahead. Keep refrigerated.)
Mix chicken with 1 cup dressing in medium bowl to coat. Marinate chicken 1 hour at room temperature.
Prepare barbecue (medium-high heat). Thread 1 chicken strip onto each wooden skewer. Sprinkle chicken with sesame seeds. Grill skewers until chicken is charred and cooked through, about 3 minutes per side. Transfer chicken skewers to plate.
Toss slaw with 1/3 cup of remaining dressing. Divide slaw among 8 plates. Top slaw on each plate with 2 chicken skewers and serve.