Sesame Chicken Skewers With Vegetable Slaw

• 1/2 cup honey
• 1/4 cup ketchup
• 1/4 cup oriental sesame oil
• 1/4 cup sliced green onions
• 3 garlic cloves, minced
• 1 tablespoon minced peeled fresh ginger
• 3/4 cup soy sauce
• 2 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 large red bell pepper, cut into matchstick-size strips
• 1 large green bell pepper, cut into matchstick-size strips
• 1 cup coarsely grated peeled carrots
• 1/2 cup thinly sliced green onions
• 4 skinless boneless chicken breast halves, each cut lengthwise into 4 strips
• 16 wooden skewers, soaked in water 1 hour
• 2 tablespoons sesame seeds

1. Puree honey, ketchup, sesame oil, green onions, garlic, and ginger in processor until smooth. With machine running, gradually add soy sauce. (Dressing can be made 1 day ahead. Cover and refrigerate.)
2. Combine first 6 ingredients in large bowl. Cover slaw and refrigerate. (Can be made 4 hours ahead. Keep refrigerated.)
3. Mix chicken with 1 cup dressing in medium bowl to coat. Marinate chicken 1 hour at room temperature.
4. Prepare barbecue (medium-high heat). Thread 1 chicken strip onto each wooden skewer. Sprinkle chicken with sesame seeds. Grill skewers until chicken is charred and cooked through, about 3 minutes per side. Transfer chicken skewers to plate.
5. Toss slaw with 1/3 cup of remaining dressing. Divide slaw among 8 plates. Top slaw on each plate with 2 chicken skewers and serve.

honey, ketchup, oriental sesame oil, green onions, garlic, fresh ginger, soy sauce, green cabbage, shredded red cabbage, red bell pepper, green bell pepper, carrots, green onions, chicken breast halves, wooden skewers, sesame seeds

Taken from www.epicurious.com/recipes/food/views/sesame-chicken-skewers-with-vegetable-slaw-230608 (may not work)