THAI-STYLE CHICKEN SKEWERS
Our chicken skewers are not only festive and colorful, but each skewer is 39 calories and the sauce is fat free.
Provided by Food Network Kitchen
Time 22m
Yield 20 skewers
Number Of Ingredients 14
Steps:
- Pound each chicken breast between 2 lightly oiled sheets of parchment or waxed paper into a 4 by 4 inch piece about 1/8-inch thick.
- Lay a piece of chicken smooth-side down on the work surface. Spread 1/2 teaspoon of the chile paste over the surface and season with salt and pepper, to taste. Trim and halve the scallions lengthwise. Lay them side-by-side across the lower third of the chicken, so there is white and greens at both ends. Top with 2 or 3 pieces of the red and yellow peppers. Roll the chicken around the vegetables into a tight cylinder. Thread a wooden skewer through the seam of the roll to seal. Repeat with the remaining chicken and vegetables to make 4 rolls. These can be made up to 24 hours ahead and refrigerated.
- Preheat the oven to 425 degrees F.
- Heat the oil in an oven-proof nonstick skillet over high heat. Season the rolls with salt and pepper, to taste. Lay the rolls, seam side down, in the pan, and cook, turning occasionally, until browned, about 2 minutes. Transfer the pan to the oven, and cook until the chicken is cooked through, about 5 minutes more. Meanwhile, make the sauce. Combine the lime juice, fish sauce, water, chile paste, honey, mint and coriander in a small bowl and set aside.
- To serve: Carefully remove the skewers, taking care to keep the rolls intact. Cut across the rolls to make round pieces about 3/4-inch thick, and thread onto skewers. Transfer to a platter, sprinkle with peanuts and serve with the dipping sauce.
THAI CHICKEN SKEWERS
Grilled chicken kebab skewers marinated in fragrant Asian spices make the perfect easy canapé
Provided by Caroline Hire - Food writer
Categories Dinner, Starter
Time 20m
Yield Serves 8 as a starter, 16 as a canapé
Number Of Ingredients 10
Steps:
- In a bowl, mix the lime juice, zest, coriander stalks, sugar, fish sauce, oil, garlic, ginger and curry paste together.
- Slice each chicken breasts into 4 strips lengthways and coat with the marinade. Refrigerate for at least 2 hours and up to half a day. Soak 32 wooden brochette sticks in water for at least half an hour.
- Thread each strip onto a wooden brochette stick, weaving in and out as if you're sewing.
- Preheat the grill or barbecue and cook the chicken for 4 - 5 minutes on each side or until cooked through, in batches.
- Arrange on a platter. Serve with a pot of sweet chilli sauce and a sprinkling of coriander leaves.
Nutrition Facts : Calories 153 calories, Fat 2.9 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 1.4 grams carbohydrates, Sugar 1.2 grams sugar, Fiber 0.1 grams fiber, Protein 30.3 grams protein, Sodium 0.3 milligram of sodium
THAI CHICKEN SKEWERS
A quick to prepare and extremely low-fat recipe from the 26 February 2007 issue of the Australian 'Woman's Day'. In Melbourne, we have many Thai restaurants and Thai recipes are featured regularly in our cooking magazines. NOT my sort of recipe: sounds way too hot for me, but I know that many others will love this! The preparation time below does not include the 15 minutes marinating time. I have suggested this recipe as also being suitable for picnics - where you'd take your marinated chicken in one container, and fresh salad greens in another container, and BBQ your chicken once you're at the picnic site.
Provided by bluemoon downunder
Categories Chicken
Time 25m
Yield 12 Thai chicken skewers, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine the yoghurt, coriander, ginger, lemongrass, chilli, fish sauce and cumin.
- Add the chicken to the bowl and toss well to coat; allow to marinate for 15 minutes in the fridge; thread the chicken onto damp (see TIPS below) skewers.
- Heat a char-grill or pan on medium; spray with oil; cook skewers for 4-5 minutes each side until the chicken is cooked through; serve with lime wedges and steamed Asian greens.
- TIPS: Soak the skewers in water for 20 minutes before cooking, to prevent scorching. Steam Asian greens in a steamer over gently simmering water; drain and drizzle with hoisin to serve.
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