Chicken skewers with mango coleslaw

Total time40 mins

Ingredients

4 portion(s)

Coleslaw:

small cabbage

1 tsp

salt

mango

3 tbsp

rice vinegar

3 tbsp

orange juice

1 tbsp

honey

3 tbsp

vegetable oil

Chicken skewers:

650 g

chicken breast

red chilli

100 ml

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

1 pinch

sugar

 ½ tbsp

starch (gluten-free)

Nutritional facts (per portion):2198 kJ / 525 kcal

Preparation

Step 1

Wash the cabbage, remove the outer leaves and the hard stalk. Chop very finely. Mix with 1 tsp. salt and let rest for 20 minutes. Peel the mango and cut into fine strips. Combine the rice vinegar, orange juice, honey and vegetable oil to make a vinaigrette. Mix with the cabbage and then fold in the strips of mango. Set aside.

Step 2

Chop the chicken breast into roughly equal cubes (approx. 3 x 3 cm) and thread onto wooden skewers. Slice the chilli into thin rings. Mix the chilli, tamari sauce, sugar and starch. Place the chicken skewers in a casserole dish and pour over the marinade. Allow to marinate for 30 minutes, then remove and drain.

Step 3

Preheat the oven to 180°C (200°C convection). Grill the chicken skewers for 15–20 minutes.

Step 4

Spoon the coleslaw onto plates and top with the chicken skewers.

Recipe-ID: 260

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