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Asian chicken skewers with nashi slaw

  • 0:25 Prep
  • 0:05 Cook
  • 4 Servings


  • 2 tablespoons shaoxing wine
  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 5 teaspoons chilli and garlic sauce
  • 2 tablespoons chinkiang vinegar or rice wine vinegar
  • 3 teaspoons fresh ginger, finely grated
  • 12 (about 800g) chicken tenderloins
  • 1 tablespoon grapeseed oil
  • 1 teaspoon caster sugar
  • 450g red cabbage, thinly sliced
  • 1 large nashi pear, cored, quartered, thinly sliced
  • 3 green shallots, thinly sliced diagonally, plus extra, to serve


  • Presoaked bamboo skewers, chargrill or barbecue


  • 1
    Combine wine, hoisin sauce, 1 tbs soy sauce, 1 tbs chilli and garlic sauce, 2 tsp vinegar and 1 tsp ginger in a glass bowl. Reserve 1 tbs marinade. Add chicken to remaining marinade and turn to coat. Set aside for 10 minutes to marinate.
  • 2
    Meanwhile, whisk the oil, sugar and remaining soy, chilli and garlic sauce, vinegar and ginger together in a large bowl. Add the cabbage, nashi and half the shallot and toss to combine.
  • 3
    Preheat a chargrill or barbecue on medium-high. Drain chicken and thread onto presoaked bamboo skewers. Spray with oil. Cook, turning, and basting once with reserved marinade, for 4 minutes or until chicken is cooked through. Transfer to a plate. Rest for 2 minutes. Serve chicken with slaw, sprinkled with the remaining shallot.

Source: taste.com.au


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