Volcano Spiced Huli � Huli Chicken Brochettes

Source of Recipe: Sheraton Princess Kaiulani

24 chicken brochettes
1 cup mango chutney
3/4 cup thai chili sauce
1/2 cup ginger, finely grated
1 cup oyster sauce
1/2 cup sugar
1/2 cup garlic (fresh) chopped
1/2 cup curry powder
1 cup shoyu (soy sauce)
3/4 cup cilantro, chopped
1/2 cup fish sauce (also known as patis or tiparos, found at Asian Market)

Salad (for one portion)
3 tbsp. won bok (chinese cabbage), cut into strips
3 tbsp. koi (or english) cucumber, peeled with zester, cut in julienne
3 tbsp. bean sprouts, cleaned
3 tbsp. carrot cut Julienne
1/2 tsp. cilantro, chopped
1 tbsp. red bell pepper cut into thin strips

Dressing 1/4 cup sesame oil
1-1/2 cup salad oil
3/4 cup rice vinegar
1-1/2 tbsp. dijon mustard
1/8 cups shoyu
1-1/2 pieces lemon, juice only
1 tbsp. thai chili sauce

Preparing Chicken

1. Blend all ingredients for marinating in a food processor together, and reserve;
2. Marinate chicken brochettes "a la minute" and saut� in a non-stick pan with little oil at a medium temperature (this is a fast operation, about 35 seconds on each side, do not overcook) or on a high shelf on the BBQ grill.

Preparing Slaw

1. To cut carrots and cucumber, use a �Japanese grater to get long julienne, to simplify cutting.
2. Mix ingredients for dressing well together.
3. Toss vegetable with dressing.