Coriander and ginger chicken sticks

Coriander and ginger chicken sticks


With a spicy Asian-style marinade, these chicken skewers pack a punch of flavour.

The ingredient of Coriander and ginger chicken sticks

  1. 1kg chicken breast fillets, halved lengthways, cut across grain into 2cm-wide strips
  2. 60mls (1/4 cup) coconut cream
  3. Salt, to taste
  4. Cooked long-grain rice, to serve
  5. Steamed green beans, to serve
  6. 1 medium brown onion, chopped
  7. 2 lemon grass stems, pale section only, chopped
  8. 3 fresh green chillies, halved, deseeded
  9. 5cm piece fresh ginger, peeled, chopped
  10. 2 garlic cloves, chopped
  11. 2 cups (loosely packed) fresh coriander leaves
  12. 1 tablespoon fish sauce
  13. 2 tablespoons vegetable oil

The instruction how to make Coriander and ginger chicken sticks

  1. To make the marinade, place the onion, lemon grass, chillies, ginger, garlic, coriander and fish sauce in the bowl of a food processor. Process until finely chopped, scraping down the sides of the bowl when necessary.
  2. With the motor running, gradually add the oil to form a smooth paste.
  3. Transfer 1/2 the paste to a medium glass or ceramic bowl. Add the chicken and mix until well coated. Cover and place in fridge for at least 30 minutes to marinate.
  4. Add coconut cream to remaining marinade to make a sauce. Season with salt, cover and set aside.
  5. Preheat a greased barbecue grill, chargrill or grill on medium-high. Thread the chicken pieces onto 16 skewers. Cook on preheated barbecue or chargrill or under grill, turning once during cooking, for 8-10 minutes or until just cooked through. Serve immediately with the cooked rice and green beans and drizzled with the coconut sauce.

Nutritions of Coriander and ginger chicken sticks

fatContent: 397.457 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 4 grams carbohydrates
fibreContent: 3 grams sugar
cholesterolContent: 57 grams protein
sodiumContent: 148 milligrams cholesterol

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