Ingredients:
-
Marinade:
-
½
cup
honey
-
¼
cup
toasted sesame oil
-
¼
sliced green onions
-
1
Tbsp.
Sunkist® navel orange zest
-
3
garlic cloves, minced
-
1
Tbsp.
minced peeled fresh ginger
-
¾
cup
soy sauce
Slaw and Skewers:
-
2
cups
shredded Napa cabbage
-
2
cups
shredded red cabbage
-
1
large red bell pepper, cut into matchstick-size strips
-
1
large yellow bell pepper, cut into matchstick-size strips
-
1
cup
coarsely grated and peeled carrots
-
1
Sunkist® navel orange, segmented
-
½
cup
thinly sliced green onions
-
2
skinless, boneless chicken breasts, each cut lengthwise into 8 strips
-
16
wooden skewers, soaked in water 1 hour
-
3
Tbsp.
sesame seeds
-
¼
cup
soy sauce
-
¼
cup
fresh lemon juice
-
2
Tbsp.
sugar
-
1
Tbsp.
distilled white vinegar
-
1
tsp.
salt
-
½
tsp.
black pepper
-
1
Tbsp.
toasted sesame oil
-
¼
cup
vegetable oil
Instructions: (Makes 4 servings)
-
In a blender, add all ingredients for the marinade. Blend on high speed until smooth. Pour marinade into a bowl with chicken and refrigerate and marinate one hour. Skewer the chicken and set aside.
-
In a medium bowl, mix together the Napa and red cabbage, red and yellow pepper, carrots, orange segments and green onion.
-
Whisk together 2 tablespoons soy sauce, lemon juice, sugar, vinegar, salt, black pepper, sesame and vegetable oil. Toss the dressing with the slaw.
-
Grill the chicken skewers over medium-high heat until cooked through.
-
To Serve: Divide the slaw evenly amongst four plates and top with two chicken skewers. Garnish with toasted sesame seeds.