Spicy chicken skewers with coconut rice

Spicy chicken skewers with coconut rice

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The ingredient of Spicy chicken skewers with coconut rice

  1. 750g Lilydale chicken breast fillets, chopped
  2. 1/4 cup kecap manis
  3. 1 tablespoon peanut oil
  4. 1 teaspoon sambal oelek
  5. 1/2 teaspoon ground turmeric
  6. 1/2 teaspoon ground cumin
  7. 1/2 teaspoon ground coriander
  8. 1 1/3 cups jasmine rice, rinsed
  9. 1 stalk lemongrass, white part only, cut into 3 pieces
  10. 400ml can light coconut milk
  11. 3/4 cup Massel chicken style liquid stock
  12. 200g snow peas, trimmed, halved
  13. lime wedges, to serve

The instruction how to make Spicy chicken skewers with coconut rice

  1. Thread chicken onto skewers. Place in a ceramic dish. Combine kecap manis, oil, sambal oelek, turmeric, cumin and coriander. Pour over chicken. Turn to coat. Refrigerate for 30 minutes, if time permits.
  2. Place rice, lemongrass, coconut milk and stock in a saucepan over high heat. Cover. Cook, stirring occasionally, until mixture comes to the boil. Reduce heat to low. Cook, covered, for 15 minutes. Remove from heat. Stand for 5 minutes.
  3. Preheat barbecue plate on medium-high heat. Barbecue skewers for 3 minutes each side or until chicken is just cooked through.
  4. Place snow peas in a heatproof bowl and cover with boiling water. Stand for 2 minutes. Drain and rinse under cold water.
  5. Spoon rice onto plates. Top with skewers and snow peas. Serve with lime wedges.

Nutritions of Spicy chicken skewers with coconut rice

fatContent: 650.319 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 14 grams saturated fat
sugarContent: 60 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 50 grams protein
sodiumContent:

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