Candied Chicken Sticks

Happy Friday! If you're looking for something to toss on the grill this weekend here's a good recipe to try. Not only was it a great one to prep ahead of time when you're hosting a party, but it's easy to manage on the grill.

We weren't sold on the cabbage, so next time I'll just use a mixed green or spinach leaf instead. I also was lazy with the chicken so instead of cutting it up I just used tenders. I drizzled the sauce on top, but I think if you dipped the chicken in the sauce as soon as you take them off the grill it would give it a good finished coat. Can't wait to make these for our next party!

We leave on Monday for a trip to Boston and Maine so I'll have some post scheduled and then I'll share pictures when I get back. Can't wait to get my hands on some fresh lobster!

Candied Chicken Sticks
(Adapted from Practical Groumet - Small Plates For Sharing)
Serves 4

1/2 cup maple syrup
2 tablespoons chili garlic sauce
2 tablespoons Indonesain sweet soy sauce
1/2 pound boneless, skinless chicken breast halves, cut lengthwise into 1/4 inch thick slices
2 cups finely shredded suey choy (Chinese cabbage), lightly packed
2 green onions, cut into 3 inch lengths
1 tablespoon rice vinegar

Combine first 3 ingredients. Reserve 1/4 cup syrup mixture. Combine chicken and remaining syrup mixture in a medium resealable freezer bag. Marinate in refrigerator for at least 6 hours or overnight. Drain, discarding marinade.

Thread chicken onto skewers. Cook on a well-greased grill on medium for 1 to 2 minutes per side until chicken is glazed and no longer pink inside. Brush with 2 tablespoons reserved syrup mixture.

Toss cabbage and green onion together on a serving platter.

Stir vinegar into remaining syrup mixture and drizzle over cabbage mixture. Top with skewers. Garnish with seasome seeds.