- 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
- 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.)
- 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.