These tasty oriental chicken kebabs will also work perfectly as a starter or could be served in larger portions as a dinner party main course. The ingredients double perfectly for each additional chicken breast.
This recipe serves 8 portions.
1 large chicken breast
1/2 red pepper
1 tablespoon of rice wine vinegar
1/2 tablespoon of dark soy sauce
1/2 tablespoon of oyster sauce
1 teaspoon of sesame oil
1/2 tablespoon of fish sauce
1 tablespoon of clear runny honey
1/4 clove crushed garlic
1 teaspoon of grated fresh ginger
1 teaspoon of grated garlic cloves
1 tablespoon of extra virgin olive oil
8 cocktail sticks
Remove the skin from the chicken breast and cut into 1 cm bite sized cubes.
De-seed the pepper and chop into 1 cm squares.
Take a small saucepan and add all the ingredients except the olive oil, chicken and peppers. Warm over a gentle heat until everything is incorporated, remove from the heat.
Thread the chicken and peppers onto the cocktail sticks, ensuring that there is an even quantity on each stick.
Place in a bowl and pour the marinade over, mix well. Cover with cling film and leave in the fridge for at least 4 hours. Overnight works best.
Preheat a heavy based cast iron griddle until it is very hot brush lightly with the olive oil and cook the kebabs quickly, turning regularly. This will take no more than a few minutes.
Allow to cool slightly and serve as warm canapés.