Food by Barbara Northwood

Asian Chicken Skewers

Nov 29 03:22pm

Prep Time	Cook Time	Serves
15 mins	20 mins	4

Ingredients

800g chicken breast fillets
16 cherry tomatoes
8 wooden skewers
1 tblsp olive oil
2 tblsps lime juice
1 / 3 cup chopped fresh coriander
Noodles and Asian salad, to serve
Coriander leaves, to garnish
Lemongrass Marinade:
2 x 270ml cans coconut cream
1 tblsp brown sugar
2 tblsps fish sauce
3 tsps finely grated lime rind
2 cloves garlic, crushed
2 tsps finely grated fresh ginger
1 stalk lemongrass, finely chopped

1. To make marinade, combine all ingredients in a large bowl.
2. Cut chicken into 24 thin strips. Add to marinade and turn to coat all over. Cover and refrigerate for 30 minutes or overnight. Drain chicken. Reserve marinade. Alternately thread chicken strips and tomatoes onto skewers.
3. Heat oil in a grill pan. In two batches, add skewers and cook on a medium heat, turning occasionally, for about 10 minutes or until cooked through.
4. Meanwhile, make a sauce from reserved marinade by pouring into a small saucepan. Bring to boil. Boil for 2 minutes. Remove from heat and stir in lime juice and coriander.
5. Serve skewers with noodles and Asian salad. Drizzle with some of the sauce then serve remaining sauce separately. Garnish with coriander leaves.

For more great New Idea recipes, check out the latest issue - on sale now!