1 14oz jar PEPPADEW® Goldew Peppers
4 skinless, boneless chicken breasts
1 to 2 inch piece fresh root ginger, peeled
3 tbsp soy sauce
2 tbsp white wine vinegar
1 tsp honey
2 tbsp olive oil
1 tsp Chinese Five Spice seasoning
Salt and pepper to taste
Soak 8 wooden kebab skewers in water for 20 minutes. Drain PEPPADEW® Goldews, reserving 1/2 cup of the liquid from the jar. Place the chicken breasts between sheets of wax paper and beat with a mallet or rolling pin until about half their thickness. Cut lengthways into ½ inch wide strips.
Grate the ginger into a large shallow dish which is long enough to accommodate the skewers. Add the brine. Chop 2 PEPPADEW® Goldews finely and stir them in, with the soy sauce, vinegar, honey, olive oil and spice. Mix the marinade well. Cut the remaining PEPPADEW® Goldews in half.
Drain the skewers. Thread a piece of PEPPADEW® Goldew on a skewer, then pierce the end of a strip of chicken. Weave it on the skewer, adding a piece of PEPPADEW® Goldew between alternate loops. Thread two more strips of chicken with PEPPADEW® Goldews onto the skewer. Fill the remaining skewers in the same way, but do not pack the chicken too tightly. Lower the skewers into the marinade and leave for 1 hour.
Grill for 6 to 8 minutes until cooked through, basting with the remaining marinade