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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (79g) Recipe makes 4 servings The following items or measurements are not included below: 1 stalk lemongrass 12 chicken tenderloins |
||
| Calories 33 | ||
| Calories from Fat 11 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.3g | 1% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 4mg | 1% | |
| Sodium 249mg | 10% | |
| Potassium 161mg | 4% | |
| Total Carbohydrate 4.4g | 1% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 2.8g | ||
| Protein 1.9g | 3% | |
Thai Chicken Skewers
By: bluemoon downunder
Aug 25, 2008
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.
SERVES 4 , 12 Thai chicken skewers
Ingredients
- 125 g natural yoghurt or Greek yogurt
- 1/2 cup chopped coriander
- 2 tablespoons fresh ginger, finely chopped
- 1 stalk lemongrass, white part finely sliced
- 2 small fresh red chilies, finely chopped
- 2 teaspoons fish sauce
- 1 teaspoon ground cumin
- 12 chicken tenderloins, trimmed, flattened
- steamed asian greens, to serve
- hoisin sauce, to serve with Asian greens
- lime wedge, to serve
Directions
1
In a bowl, combine the yoghurt, coriander, ginger, lemongrass, chilli, fish sauce and cumin.2
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.3
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.4
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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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Eggs/Dairy
- Cuisine > Asian > Southeastern > Thai
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
- Occasion > To Go... > Picnic
- Dietary > Free of... > Gluten-free
- Dietary > Free of... > Egg-free
Featured Reviews for This Recipe
From: ellie_
On Sep 28, 2008
These were very good - even though I adapted the ingredients a bit by using ginger powder (1 tsp instead of the fresh ginger), grated lemon peel (instead of lemon grass) and a jalapeno (instead of the red chilies). I also cooked this in the broiler instead of on the grill — very good and enjoyed by all. Thanks for sharing!
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