Lemongrass Skewered Chicken Kabobs
- Breast
- Lunch
Prepping20min
Cooking20min
Resting—min
- Servings4
Nutrition informationThis recipe contains 30 gr protein
Ingredients
Showing ingredients in imperial
Chicken part(s)
Kabobs
Ginger Rice
Step by step
1
Whisk together coconut milk, soy sauce, 2 tsp (10 mL) of the sesame oil, five spice and sriracha in shallow dish.
2
Cut chicken into 4 lengthwise strips and skewer onto lemongrass; add to dish. Turn to coat well. Cover and refrigerate for at least 30 minutes or up to overnight.
3
In a saucepan bring chicken broth, coconut milk, rice, ginger and salt to a gentle boil. Reduce heat; cover and simmer for about 15 minutes or until rice is tender and liquid is absorbed. Keep warm.
4
Heat remaining 1 tsp (5 mL) of the sesame oil in large nonstick skillet over medium-low heat. Add green onions and sesame seeds; cook, stirring for about 8 minutes or until wilted; keep warm.
5
Grill skewers on greased grill over medium heat, turning occasionally for about 12 minutes or until no longer pink inside and internal temperature of chicken reaches 165°F (74°C).
6
Place green onions onto serving plate and top with skewers. Serve with ginger rice.
Recipe noteMake a small slit in the chicken pieces to help skewer the lemongrass through.