Oriental Skewers

Method

1. Soak wooden skewers in water for a few minutes.
2. Debone the chicken thighs: cut around the bone and scrape the meat off. Cut into bite-sized chunks.
3. Prepare the marinade: peel and thinly slice the ginger, peel and chop the garlic, add chili flakes or fresh chili. Add 1 teaspoon of honey, a splash of soy sauce, and a drizzle of olive oil. Mix well and let the chicken marinate for at least 10 minutes (preferably longer).
4. Bring a pot of salted water to a boil. Blanch the green beans for 3 minutes, then transfer to ice water. Blanch the asparagus for 1.5 minutes, then transfer to ice water. Drain and pat dry.
5. In a hot pan, add a drizzle of olive oil, sliced garlic, and chili. Sauté briefly, then add the blanched vegetables. Stir-fry over high heat.
6. Add a splash of soy sauce, then remove from heat and add a drizzle of sesame oil and sesame seeds. Toss and set aside.
7. Thread the marinated chicken onto the soaked skewers.
8. Cook the skewers over medium-high heat in a non-stick pan or grill pan. Cook for 2 minutes on each of the first 4 sides (total 8 minutes), then roll them to cook all sides evenly until the chicken is fully cooked (about 10 minutes total).
9. Serve the skewers with the sautéed vegetables, garnished with extra chili if desired.