2 tbsp. canola oil
1 small onion, finely diced
4 cloves garlic, minced
3 tbsp. finely chopped fresh ginger
125ml tomato sauce
4 tbsp. brown sugar
5 tbsp. soy sauce
3 tbsp. apple cider vinegar
1 tsp sesame oil
1 tsp red chilli flakes
2 tsp chopped fresh parsley
500g skinless chicken breast fillets, cut into strips
Heat the oil in a medium saucepan. Add the onion and sauté until soft and translucent.
Add the garlic and ginger, and sauté until fragrant, about 1 minute.
Add the remaining ingredients except the chicken and simmer for 10 minutes. Remove from the heat and allow to cool.
Reserve half of the sauce for basting and dipping.
Place the chicken in a zip-lock bag and pour in the remaining sauce. Close the bag and knead to ensure the chicken strips are entirely coated in the sauce. Marinate overnight in the refrigerator.
Soak the bamboo skewers in water for 20 minutes. This will prevent them from burning on the grill.
Remove the chicken from marinade (discarding the marinade) and thread onto the skewers.
Spray the grill lightly with cooking spray and preheat on medium high. Place the chicken skewers on the grill and cook until well browned on one side, about 5 to 7 minutes.
Turn the chicken and baste with some of the reserved sauce. Grill for a further 5 minutes, or until cooked. Remove from the grill and serve with the reserved sauce.