These delicious Japanese-style bites of chicken speared with green bell pepper and scallions can be assembled in advance and then grilled just before serving. For the best flavour, leave the chicken to marinate for several hours or overnight, and remember to soak the skewers first so they do not burn under the grill.
Place the soy sauce, sake, sesame oil, garlic, ginger and honey in a shallow dish and stir together to mix. Add the chicken pieces and spoon the marinade over them. Cover and marinate in the refrigerator for at least 1 hour or overnight.
Just before cooking, put 30 short wooden skewers in warm water and leave to soak for 10 minutes. Preheat a grill or oven broiler to medium.
Thread about 2 pieces of chicken onto each skewer, alternating with a piece of pepper and one of scallion, threaded widthwise. Place the kebabs on the grill or broiler rack and cook until tender, turning from time to time and brushing with the marinade, about 10 to 15 minutes. Serve hot.
Each serving (two skewers) provides calories 56, calories from fat 18, fat 2 g, saturated fat 0 g, cholesterol 18 mg, carbohydrate 3 g, fibre 0 g, sugars 2 g, protein 7 g. Choices per serving: Meat & Alternatives 1, Fat 1⁄2