Chicken Kebabs with Asian Coleslaw and Dip recipe
ingredients
175 g (6 oz) chicken fillets
100 g (3 1/2 oz), dry weight, fragrant Thai rice
vegetable oil spray
100 g (3 1/2 oz), dry weight, fragrant Thai rice
vegetable oil spray
for the chicken marinade
1 tbsp finely chopped lemon grass
1 tsp grated root ginger
1/2 tsp grated garlic
1/4 tsp ground turmeric
1/2 tsp finely chopped red chilli
1 tbsp lime juice
1/2 tsp sugar
1 tsp grated root ginger
1/2 tsp grated garlic
1/4 tsp ground turmeric
1/2 tsp finely chopped red chilli
1 tbsp lime juice
1/2 tsp sugar
for the dipping sauce
100 ml (3/4 fl oz) unsweetened pineapple juice
1 tbsp white wine vinegar
1/4 tsp grated root ginger
1/2 tsp finely chopped red chilli
1 tbsp finely chopped spring onion
1/2 tsp arrowroot, blended with a little cold water
1/4 tsp toasted sesame oil
1 tbsp chopped fresh coriander leaves
1 tbsp white wine vinegar
1/4 tsp grated root ginger
1/2 tsp finely chopped red chilli
1 tbsp finely chopped spring onion
1/2 tsp arrowroot, blended with a little cold water
1/4 tsp toasted sesame oil
1 tbsp chopped fresh coriander leaves
for the coleslaw
50 g (1 3/4 oz) pak choi, shredded
40 g (1/4 oz), peeled weight, carrot, finely sliced into strips
60 g (2 1/4 oz), peeled weight, mooli, finely sliced into strips
40 g (1 1/2 oz) deseeded red pepper, finely sliced into strips
40 g (1/4 oz), peeled weight, carrot, finely sliced into strips
60 g (2 1/4 oz), peeled weight, mooli, finely sliced into strips
40 g (1 1/2 oz) deseeded red pepper, finely sliced into strips
method
1. To make the marinade, mix all the ingredients together in a large bowl. Add the chicken fillets and toss well to coat. Cover and leave to marinate in the fridge for 30 minutes, turning occasionally.
2. Meanwhile, to make the dipping sauce, put all the ingredients, except the arrowroot mixture, sesame oil and coriander, into a small saucepan over a medium heat and bring to the boil. Using a hand whisk, gradually beat the arrowroot mixture into the boiling liquid, whisking constantly until thickened. Remove the pan from the heat and stir in the sesame oil and coriander. Leave to cool.
3. Soak 6 bamboo skewers in cold water for 30 minutes, then thread the chicken fillets, concertina-style, onto the skewers. Cover and refrigerate until ready to cook.
4. Cook the rice according to the instructions on the packet and drain.
5. Meanwhile, to make the coleslaw, mix all the ingredients together in a large bowl with half the dipping sauce, then spoon onto a serving dish.
6. Preheat the grill to hot. Transfer the chicken skewers to a non-stick baking sheet and grill for 4 minutes on each side, or until cooked through. Serve on top of the coleslaw, with the rice and dipping sauce served separately.
2. Meanwhile, to make the dipping sauce, put all the ingredients, except the arrowroot mixture, sesame oil and coriander, into a small saucepan over a medium heat and bring to the boil. Using a hand whisk, gradually beat the arrowroot mixture into the boiling liquid, whisking constantly until thickened. Remove the pan from the heat and stir in the sesame oil and coriander. Leave to cool.
3. Soak 6 bamboo skewers in cold water for 30 minutes, then thread the chicken fillets, concertina-style, onto the skewers. Cover and refrigerate until ready to cook.
4. Cook the rice according to the instructions on the packet and drain.
5. Meanwhile, to make the coleslaw, mix all the ingredients together in a large bowl with half the dipping sauce, then spoon onto a serving dish.
6. Preheat the grill to hot. Transfer the chicken skewers to a non-stick baking sheet and grill for 4 minutes on each side, or until cooked through. Serve on top of the coleslaw, with the rice and dipping sauce served separately.
serving amount
serves 2
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