Cajun chicken skewers with Pak Choi

This is a super delicious dish, chicken skewers with Pak Choi with an lovely light soy and blood orange sauce, packed with flavour.

One of my favourite meal deliciously, moist chicken with pak Choi with that sauce is just so tasty i could eat loads of these.

Ingredients

4 ½ cups boneless, skinless chicken breasts (cut into 1/2-inch strips)

1 tsp salt

1 tsp garlic powder

1 tsp paprika

½ tsp ground black pepper

½ tsp onion powder

½ tsp cayenne pepper

½ tsp dried thyme

½ tsp crushed red pepper flakes

⅓ cup olive oil

1 tbsp lime juice

2 tbsp light soy

1 blood orange

1 small onion (peeled and finely diced) if using wooden skewer (presoaked in water for 20 minutes)

2 Pak choi

Sauce

2 tbsp light soy

1 blood orange

1 Star anise

2 Chili peppers scotch, bonnet

Instructions

Rinse the chicken under cold running water and pat completely dry with paper towels. Using a sharp knife, cut chicken lengthwise into 1/2-inch strips. Set aside.

In a non-reactive bowl, combine dry ingredients, oil olive, lime juice and diced onion. Pour marinade into a large resealable plastic storage bag, add the chicken strips, reseal the bag and gently shake to coat the chicken. Marinate in the refrigerator for at least 2 hours or overnight.

Prepare grill for direct grilling.

Remove chicken from marinade and thread onto prepared skewers; reserve marinade.

Arrange skewers on grill and cook for 8 to 10 minutes, or until cooked through and juices run clear, turning often and basting with marinade. Serve.

For the sauce add to a sauce pan the light soy and the juice of blood orange star anise peppers and the juice from the chicken skewers cook on low heat until the sauce is reduced.

Cook the pak choi on an griddle pan for 2 minutes and add to a pan of water just covering and cook for about 5 minutes

Than plate up to look like above.