Szechuan Chicken Skewers with Singapore Cole Slaw
Take your taste buds on a flavorful journey with these irresistible Szechuan Chicken Skewers with Singapore Coleslaw. Juicy, marinated chicken thigh pieces are infused with bold Szechuan peppercorns, garlic, ginger, and chili paste before being perfectly grilled to achieve a smoky, caramelized finish. Paired with a refreshing Singapore-style coleslaw, featuring crunchy green and red cabbage, sweet bell pepper, and vibrant cilantro tossed in a zesty lime and fish sauce dressing, this dish strikes the perfect harmony between heat and tang. Garnish the coleslaw with crushed peanuts for an optional nutty crunch. Ready in just 45 minutes, this Asian-inspired recipe is perfect for weeknight dinners or lively summer gatherings, offering a fiery twist that's sure to impress!
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Recipe Information
Ingredients
- 500 grams chicken thighs, boneless and skinless
- 12 wooden skewers
- 4 tablespoons soy sauce
- 1 teaspoon Szechuan peppercorns, ground
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons honey
- 1 tablespoon chili paste
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 2 tablespoons crushed peanuts (optional)
Instructions
Soak the wooden skewers in water for at least 15 minutes to prevent burning.
Cut the chicken thighs into bite-sized pieces and set them aside.
In a large bowl, prepare the marinade by whisking together soy sauce, ground Szechuan peppercorns, minced garlic, minced ginger, honey, chili paste, sesame oil, and rice vinegar.
Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 20–30 minutes, or up to 2 hours for more flavor.
Prepare the Singapore coleslaw by combining the shredded green cabbage, red cabbage, julienned carrot, sliced red bell pepper, and chopped cilantro in a large bowl.
In a small bowl, whisk together lime juice, fish sauce, and sugar to create the dressing. Pour the dressing over the coleslaw mix and toss to combine. Refrigerate until ready to serve.
Preheat a grill or grill pan over medium-high heat.
Thread the marinated chicken onto the soaked skewers.
Grill the chicken skewers for 4–5 minutes per side, or until the chicken is fully cooked and has nice grill marks.
Serve the hot Szechuan chicken skewers alongside the fresh and tangy Singapore coleslaw. Top the coleslaw with crushed peanuts if desired for added texture.
Nutrition Facts
Calories |
1735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4504 mg | 196% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 58.8 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2650 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
