(Adapted from Practical Groumet – Small Plates For Sharing)
1/2 cup maple syrup
2 tablespoons chili garlic sauce
2 tablespoons Indonesain sweet soy sauce
1/2 pound boneless, skinless chicken breast halves, cut lengthwise into 1/4 inch thick slices
2 cups finely shredded suey choy (Chinese cabbage), lightly packed
2 green onions, cut into 3 inch lengths
1 tablespoon rice vinegar
Combine first 3 ingredients. Reserve 1/4 cup syrup mixture. Combine chicken and remaining syrup mixture in a medium resealable freezer bag. Marinate in refrigerator for at least 6 hours or overnight. Drain, discarding marinade.
Thread chicken onto skewers. Cook on a well-greased grill on medium for 1 to 2 minutes per side until chicken is glazed and no longer pink inside. Brush with 2 tablespoons reserved syrup mixture.
Toss cabbage and green onion together on a serving platter.
Stir vinegar into remaining syrup mixture and drizzle over cabbage mixture. Top with skewers. Garnish with seasome seeds.