sticky five-spice chicken skewers

with radish and carrot salad

  • ¼ cup (60ml) oyster sauce
  • 1 teaspoon Chinese five-spice powder 
  • 3cm piece fresh ginger (15g), peeled and grated 
  • 8 x 100g chicken thigh fillets, cut into 2cm pieces 
  • 4 green onions (scallions), cut into lengths 
  • vegetable oil, for brushing 
  • 2 cups coriander (cilantro) leaves 
  • 2 carrots, peeled and thinly sliced using a julienne peeler 
  • 200g radishes, thinly sliced using a mandolin 
  • 2 tablespoons rice wine vinegar 
  • steamed rice, to serve
  1. Place the oyster sauce, five-spice and ginger in a bowl and mix to combine. Add the chicken and set aside for 10 minutes to marinate. Thread the chicken and green onion onto skewers. 
  2. Preheat a char-grill pan or barbecue over medium heat. Brush the skewers with oil and cook for 2–3 minutes each side or until cooked through. 
  3. Place the coriander, carrot and radish in a bowl, drizzle with the vinegar and toss to combine. Serve the skewers with the salad and rice. Serves 4.
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