Chicken skewers with mango coleslaw
Ingredients for 4 portion(s)
Coleslaw:
- 1 small cabbage
- 1 tsp. salt
- 1 mango
- 3 tbsp. rice vinegar
- 3 tbsp. orange juice
- 1 tbsp. honey
- 3 tbsp. vegetable oil
Chicken skewers:
- 650 g chicken breast
- ½ red chilli
- 100 ml Kikkoman Tamari gluten-free soy sauce
- Pinch sugar
- ½ tbsp. starch (gluten-free)
Preparation
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.
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.
Preheat the oven to 180°C (200°C convection). Grill the chicken skewers for 15–20 minutes.
Spoon the coleslaw onto plates and top with the chicken skewers.
Used products in this recipe
Ingredients for 4 portion(s)
Coleslaw:
- 1 small cabbage
- 1 tsp. salt
- 1 mango
- 3 tbsp. rice vinegar
- 3 tbsp. orange juice
- 1 tbsp. honey
- 3 tbsp. vegetable oil
Chicken skewers:
- 650 g chicken breast
- ½ red chilli
- 100 ml Kikkoman Tamari gluten-free soy sauce
- Pinch sugar
- ½ tbsp. starch (gluten-free)
