1 large chicken breast
1/2 red pepper
1 tbsp rice wine vinegar
1/2 tbsp soy sauce
1/2 tbsp oyster sauce
3 drops sesame oil
1/2 tbsp fish sauce
1 tbsp clear honey
1/4 clove crushed garlic
1/4 tsp chopped fresh ginger
1 tbsp olive oil
8 cocktail sticks
Remove skin from chicken breast and chop into 1 cm cubes. De-seed 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 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.
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.
Serve with hot as a canapés or starter.
Serving Suggestions
Following last months party themed dish – Roasted Pumpkin Parcels, this months recipe is another quick and easy party nibble. It is very quick to prepare and is always a winner. If you wanted to adapt them for the BBQ in the summer, just use larger kebab sticks, and cut the chicken and peppers into larger cubes. Remember to soak larger kebab sticks (if they are wooden) in water for at least half an hour, this will help to stop them burning while they cook.
Advanced preparation
These can be made at least 2 or 3 days ahead of time if you wish, they will benefit from the added marinating time, however always cook them just before you serve them.