| Created by | Spinneys |
| Prep time | 30 minutes |
| Marination time | At least 1 hour or overnight |
| Cook time | 20 minutes |
| Serves | Makes 6 |
| Cuisine | Other |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 269 |
| Fat | 11g |
| Saturates | 2.4g |
| Protein | 25g |
| Carbs | 17.9g |
| Sugars | 15.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and crush the garlic. Grate 1 5-cm piece of ginger.
In a bowl, combine the garlic, ginger, 2 tablespoons of soya sauce, 2 tablespoons of honey, olive oil, sea salt and black pepper and mix well.
Cube the chicken breasts. Add the chicken cubes to the marinade and toss to coat. Cover the bowl and allow the chicken to marinate in the refrigerator for at least 1 hour, or overnight for the best flavour.
Zest and juice the orange. Grate the ginger.
In a small saucepan, combine the orange juice, zest, 2 tablespoons of honey, a 5-cm piece of ginger and 2 tablespoons of soya sauce for the glaze. Bring the mixture to a simmer over a medium heat, then reduce to a low heat and allow it cook for approx. 5 minutes, stirring occasionally. Remove from heat and set aside.
Preheat the grill or grill pan over a medium heat.
Hull the strawberries.
Thread the marinated chicken cubes and fresh whole strawberries alternately onto the soaked wooden skewers. Place the skewers on the grill or grill pan and cook for approx. 6-8 minutes per side, or until the chicken is cooked through and the strawberries are slightly softened, with grill marks.
While the skewers are cooking, reheat the glaze over a low heat until warmed through. Brush the skewers generously with the glaze, turning them to coat all sides. Reserve some glaze for serving. Remove the skewers from the grill and transfer them to a serving plate.
Drizzle the remaining glaze over the skewers. Roughly chop the coriander and scatter over the skewers. Serve immediately.
