Ingredients

· 12 bamboo skewers

· 200 g honey soy stir-fry sauce

· 2 teaspoons sesame oil

· 1 kg chicken fillets, cut into cubes

· 1 red onion, cut into pieces

· 1 red and 1 yellow capsicum, cut into pieces

· 1 zucchini, sliced into rounds

· Vegetable oil for greasing

· Shredded green onion for garnish

· Steamed rice and lime wedges to serve

Method

Soak the skewers in water for at least 30 minutes. Combine the honey soy stir-fry sauce and sesame oil and mix well. Spoon 1/3 cup of the sauce into chicken and toss to coat. Set aside to marinate. Meanwhile thread the chicken, onion, capsicums, zucchini alternately onto a skewer, ending with the chicken. Brush with the reserved sauce. Brush a char-grill or a BBQ plate with vegetable oil and preheat over medium-high heat. Cook skewers in batches for 10 minutes, basting with sauce and turning over halfway. Transfer to a tray and keep warm in a low oven while cooking the remaining skewers. Top the skewers with green onions and serve with steamed rice and lime wedges.