Ginger marinated Chicken Skewers

Ginger marinated Chicken Skewers
Serves 4

600 grams of chicken breast, bone and skinless
1 piece of fresh ginger, about the size of your thumb
2 cloves of garlic
1 red chili or a pinch of red chili flakes
3 Tbsp honey
2 Tbsp soy sauce
2 Tbsp sunflower oil
1 tsp sesame oil
6-8 baby bok choy
4 servings of rice, prepare according to package


  • Peel ginger and garlic.
  • Finely chop ginger,garlic and chili.
  • Slice each chicken breast length wise into 3-4 slices
  • Place chicken in marinade and mix.
  • Let marinate in the fridge for at least an hour
  • Heat oven to 225 degrees C (450 F)
  • Thread chicken onto skewers
  • Place the skewers on a lightly greased roasting pan
  • Place in oven and bake for 15 minutes

Baby Bok Choy

  • Bring water to a boil in a large sauce pan, and reduce heat to simmer
  • Cut the bok choy heads in halves and wash. Discard any leaves that doesn’t look good
  • Place half of the bok choy into the simmering water and simmer for 2 minutes.
  • Use a tong to pick up the bok choy and place in a colander
  • Repeat with the rest of the bok choy
  • Place bok choy on a large serving plate

Side Sauce
1 Tbsp brown sugar
50 ml of soy sauce
1 Tbsp water
Juice from one lime
1 small pinch of chili flakes

  • In a small sauce pan add all ingredients
  • Heat up to melt sugar, and simmer for 15 minutes to reduce sauce
  • Cool and serve.

Serve chicken skewers, rice and bok choy with sauce, chopped cashews, slices of lime, and finely slices of spring onions.


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