Chicken skewers with mango coleslaw

Superfood bowl with vegetables, salmon and rice 239 of 458 "Chiba" – potato and chanterelle cream soup

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Category 445

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Summer Spring Main courses Poultry Vegetables Tamari Gluten-free Soy Sauce

Preparation time: 40 mins

Calorific value (per portion): 2198 kJ / 525 kcal

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.