Sweet And Sour Chicken Mini Skewers

  1. Serves 4 - 6
  2. Preparation time 3 Hours 30 Minutes
  3. Cooking time 15 Minutes
per serving

Cals


397.00

Protein (g)


12.70

Carbs (g)


29.90

Sugars (g)


25.80

Fat (g)


26.80

Sat Fat (g)


3.90

Fibre (g)


2.90

Sodium (mg)


1105.00

About the recipe

main courses

For me, travelling all across china has changed the way I cook and eat. This dish was inspired by my experiences of street food dishes the variety of lamb, chicken and seafood skewers - Chinese barbeque style. So I decided to make a quick and tasty simple version by marinating chicken with spices such as cinnamon and cumin (sweet and warm) and then served with a homemade sweet and sour dipping sauce. Great for entertaining or a hot sunny day on your BBQ!

Ingredients
  • Mini wooden skewers 20
  • Ground cinnamon 1 tbsp
  • Ground cumin 1 tbsp
  • Freshly ground black pepper 1 tsp
  • Olive oil 150ml / 0.633 cup
  • Low sodium light soy sauce 100ml / 0.422 cup
  • Brown sugar 2 tbsp
  • Chicken breast 2
  • Pineapple ½, prepared and cut into 2cm chunks
  • Red pepper ½, cut into 1.5cm pieces
  • Green pepper ½, cut into 1.5cm pieces
  • Onion 1 small, cut into 8 wedges and then cut each wedge in half
For dipping sauce
  • Sesame oil 1 tsp
  • Garlic 1 clove, finely chopped
  • Ginger 1cm, grated
  • Low sodium light soy sauce 2 tbsp
  • White wine vinegar 1 tbsp
  • Tomato ketchup 2 tbsp
  • Pineapple juice 2 tbsp
  • Brown sugar 2 tbsp
  • Honey 2 tsp
  • Chilli sauce 1 tbsp
  • Salt ½ tsp
  • Black pepper ½ tsp
  • Cornflour 1 tbsp
  • Water 4 tbsp

Steps

  • Soak the wooden sticks in water for 20 minutes - this helps stop them from scorching during cooking.
  • For the marinade, combine the cinnamon, cumin, pepper, olive oil, soy sauce and brown sugar. Add the chicken pieces, stir well and leave on one side for 2-3 hours.
  • Skewer alternating pieces of chicken, pineapple, red and green pepper and onion onto the sticks and arrange them onto a plate. Heat a large griddle pan and place the skewers onto the hot griddle, cook for 3 minutes on each side or until the chicken has cooked through. Baste regularly with leftover marinade from the chicken.
  • For the sweet and sour dipping sauce, heat a wok with the sesame oil and stir fry the garlic and ginger for about 30 seconds. Turn down the heat a tad, and add the soy sauce, vinegars, ketchup, pineapple juice, brown sugar, honey, chilli sauce and seasoning.
  • Mix the cornflour and water together and stir into the sauce while still on the heat. Stir until thickened. Serve warm with the chicken skewers.
Ingredients
  • Mini wooden skewers 20
  • Ground cinnamon 1 tbsp
  • Ground cumin 1 tbsp
  • Freshly ground black pepper 1 tsp
  • Olive oil 150ml / 0.633 cup
  • Low sodium light soy sauce 100ml / 0.422 cup
  • Brown sugar 2 tbsp
  • Chicken breast 2
  • Pineapple ½, prepared and cut into 2cm chunks
  • Red pepper ½, cut into 1.5cm pieces
  • Green pepper ½, cut into 1.5cm pieces
  • Onion 1 small, cut into 8 wedges and then cut each wedge in half
For dipping sauce
  • Sesame oil 1 tsp
  • Garlic 1 clove, finely chopped
  • Ginger 1cm, grated
  • Low sodium light soy sauce 2 tbsp
  • White wine vinegar 1 tbsp
  • Tomato ketchup 2 tbsp
  • Pineapple juice 2 tbsp
  • Brown sugar 2 tbsp
  • Honey 2 tsp
  • Chilli sauce 1 tbsp
  • Salt ½ tsp
  • Black pepper ½ tsp
  • Cornflour 1 tbsp
  • Water 4 tbsp

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