Ingredients

• 1/2 cup honey
• 1/4 cup ketchup
• 1/4 cup oriental sesame oil
• 1/4 cup sliced green onions
• 3 garlic cloves, minced
• 1 tablespoon minced peeled fresh ginger
• 3/4 cup soy sauce
• 2 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 large red bell pepper, cut into matchstick-size strips
• 1 large green bell pepper, cut into matchstick-size strips
• 1 cup coarsely grated peeled carrots
• 1/2 cup thinly sliced green onions
• 4 skinless boneless chicken breast halves, each cut lengthwise into 4 strips
• 16 wooden skewers, soaked in water 1 hour
• 2 tablespoons sesame seeds

Instructions

1. Puree honey, ketchup, sesame oil, green onions, garlic, and ginger in processor until smooth. With machine running, gradually add soy sauce. (Dressing can be made 1 day ahead. Cover and refrigerate.)
2. For slaw and skewers: Combine first 6 ingredients in large bowl. Cover slaw and refrigerate. (Can be made 4 hours ahead. Keep refrigerated.) Mix chicken with 1 cup dressing in medium bowl to coat. Marinate chicken 1 hour at room temperature. Prepare barbecue (medium-high heat). Thread 1 chicken strip onto each wooden skewer. Sprinkle chicken with sesame seeds. Grill skewers until chicken is charred and cooked through, about 3 minutes per side. Transfer chicken skewers to plate. Toss slaw with 1/3 cup of remaining dressing. Divide slaw among 8 plates. Top slaw on each plate with 2 chicken skewers and serve.
3. Combine first 6 ingredients in large bowl. Cover slaw and refrigerate. (Can be made 4 hours ahead. Keep refrigerated.)
4. Mix chicken with 1 cup dressing in medium bowl to coat. Marinate chicken 1 hour at room temperature.
5. Prepare barbecue (medium-high heat). Thread 1 chicken strip onto each wooden skewer. Sprinkle chicken with sesame seeds. Grill skewers until chicken is charred and cooked through, about 3 minutes per side. Transfer chicken skewers to plate.
6. Toss slaw with 1/3 cup of remaining dressing. Divide slaw among 8 plates. Top slaw on each plate with 2 chicken skewers and serve.