Sesame Chicken Skewers With Ginger Slaw
SERVES 4
Prep time: 12 min
Total time: 25 min
1/2 head (about 2 lbs) napa or savoy cabbage, thinly sliced
1/2 red bell pepper, halved, stems and seeds discarded thinly sliced
1/2 yellow bell pepper, halved, stems and seeds discarded, thinly sliced
1/4 Ib snow peas, trimmed, cut lengthwise into thin slices
2 scallions, thinly sliced
1/2 seedless cucumber, quartered lengthwise and sliced
1/4 cup rice wine vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon finely grated peeled fresh ginger
1 tablespoon packed light brown sugar
1 pinch red pepper flakes
1/3 cup plus 2 tablespoons canola oil
1 large egg
2 tablespoons hoisin sauce
2 boneless, skinless chicken breasts (1/12 lbs total), cut into 1-inch cubes
1/2 cup sesame seeds
1 tablespoon cornstarch
1/4 teaspoon salt
8 (6-inch) bamboo skewers
• Toss together cabbage, bell peppers, snow peas, scallion and cucumber in a large serving bowl, for ginger slaw; set aside.
• Whisk together vinegar, soy sauce, ginger, sugar and pepper flakes in another bowl until sugar is dissolved. Add 1/3 cup oil in a slow stream, whisking constantly, until thickened and emulsified, for dressing; set aside.
• Whisk together egg and hoisin sauce in a shallow bowl: add chicken and turn until coated on all sides. Combine sesame seeds, cornstarch and salt in a shallow bowl. Thread chicken onto skewers and roll in sesame mixture, coating well on all sides.
• Heat remaining 2 tablespoons oil in a large nonstick skillet over moderate heat. Add skewers and cook, turning occasionally, until browned on all sides and chicken is cooked through, 10 to 12 minutes.
• Pour dressing over ginger slaw and toss until coated well; serve with warm chicken skewers.
Salmon recipe on the pdf not included since second paper was missing.