1/3 cup Capilano Honey
1/3 cup ketjap manis (sweet soy sauce)
1/3 cup fresh lemon juice
1 tablespoon finely grated fresh ginger root
¼ cup canola or vegetable oil
rice & salad, to serve
Soak 12 wooden skewers in water. Cut chicken into 2cm cubes and place in a large bowl.
Place honey, ketjap manis, lemon juice and ginger in another bowl and stir to combine.
Pour 1/3 cup of the honey mixture into a small serving bowl or jug; cover and set aside (this will be used as the sauce).
Add oil to remaining honey mixture and whisk until combined, then pour over chicken and stir to coat. Cover and refrigerate for 30 minutes.
Drain marinade from chicken. Discard marinade. Thread chicken pieces onto skewers. Heat a lightly oiled barbecue hotplate or ribbed stovetop grill to medium-high. Cook the skewers for 3 minutes each side or until cooked through. Serve with reserved sauce, rice and salad.