Asian-style chicken skewers with cucumber salad and rice
Chicken skewers in a sweet and salty marinade of soy, sweet chilli sauce, ginger and lime, glazed in the pan and topped with sesame seeds and spring onion. Served with brown rice, sugar snap peas and a tangy cucumber and carrot salad. The skewers are just as good on the barbecue, and many add a cold sauce of light crème fraîche.
- 30 minTime
- 28 minHands-on
- 4Portions
- ≈ 41 krper portion
- 530kcal per portion
Ingredients for 4 portions
- 500 gChicken breast
- 2 tbspSoy sauce
- 2 tbspSweet chilli sauce
- 1 tbspGinger, finely grated
- 2 clovesGarlic
- 1Lime
- 1 tbspRapeseed oil
- 1 tbspSesame seeds, toasted
- 2Spring onions
On the side
- 3 ½ dlBrown rice
- 1Cucumber
- 3 tbspVinegar, rice vinegar
- 1 tspSugar
- 3 mlChili flakes (optional)
- 200 gSugar snap peas
- 2Carrots
Method
- Rinse the rice and cook it according to the packet instructions, about 25 minutes.
- Cut the chicken into long, thin strips. Mix the soy, sweet chilli sauce, ginger, crushed garlic and the juice of half the lime in a bowl and turn the chicken in it.
- Make the cucumber salad: slice the cucumber thinly, ideally with a mandoline, and shave the carrots into thin ribbons with a vegetable peeler. Stir together the rice vinegar, sugar and chilli flakes, toss the cucumber and carrot in it and leave it somewhere cool.
- Thread the chicken onto skewers. Fry the skewers in the oil in a hot griddle or frying pan, 3–4 minutes a side. Pour in the rest of the marinade for the last few minutes and let it bubble down to a shiny glaze, until the chicken is cooked through.
- Boil the sugar snap peas in lightly salted water for 2 minutes, until tender but still crisp. Drain.
- Scatter the sesame seeds and sliced spring onion over the skewers. Serve with the rice, sugar snap peas, cucumber salad and the rest of the lime in wedges.
The cost is estimated from Swedish grocery prices.
