Lemongrass Skewered Chicken Kabobs
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Whisk together coconut milk, soy sauce, 2 tsp (10 mL) of the sesame oil, five spice and sriracha in shallow dish.
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.
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.
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.
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).
Place green onions onto serving plate and top with skewers. Serve with ginger rice.
Make a small slit in the chicken pieces to help skewer the lemongrass through.
|Saturated Fat||10 g|
|Per serving||% Daily Value|