Chicken vegetable skewers
Time: 45 min. preparation time, 0 min. baking time
Nutrition: Calories ca 590 / Protein 33g / Carbohydr. 92g / Fat 14g
Ingredients (4 servings)
|300 g||chicken breast|
|500 ml||coconut milk|
|4 stalks||green onions|
|1.5 tbsp||olive oil (divided)|
|60 ml||soy sauce|
|40 g||sesame seeds|
baking sheet, large frying pan, wooden skewers, large bowl, small saucepan, parchment paper, cutting board, knife
A fruit forward, lightly oaked Chardonnay—like those from California—harmonizes well with this dish’s creamy coconut sauce and basmati rice.
Peel onion, cut in half, and then cut halves into quarters. Cut green onion crosswise into slices and zucchini into medallion-sized pieces. In a large bowl, toss zucchini and onion with olive oil, salt, and pepper.
large bowl, cutting board, knife
2 red onions / 4 stalks green onion / 2 zucchini / 1 tbsp olive oil / salt / pepper
In a small saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and cook over low heat for approx. 10 min. Remove from heat and let sit, covered, for approx. another 10 min. Pat dry chicken breast with a paper towel. Cut into bite-sized pieces.
small saucepan, cutting board, knife
300 g rice / 530 ml water / 0.5 tsp salt / 300 g chicken breast
Preheat oven to 200°C/390°F. Thread chicken, zucchini, and red onion onto wooden skewers. In a large frying pan, heat up olive oil over medium heat and sauté skewers for approx. 2 – 3 min. per side. Then, place on a parchment paper-lined baking sheet and place in preheated oven at 200°C/390°F and bake for approx. 10 – 12 min.
baking sheet, oven, wooden skewers, parchment paper
0.5 tbsp olive oil
Finely mince garlic. Then, in a small saucepan, mix together garlic, coconut milk, soy sauce, and sugar. Bring to a simmer over medium heat and cook for approx. 5 – 6 min. until creamy and slightly thick. Meanwhile, in a grease-free frying pan, toast sesame seeds over medium heat for approx. 1 – 2 min. until lightly brown and fragrant. Finally, fluff rice with a fork, transfer to a plate, top with chicken and vegetable skewers, and drizzle with coconut milk sauce. Garnish with roasted sesame seeds and chopped green onions. Enjoy!
large frying pan, small saucepan
0.25 clove garlic / 500 ml coconut milk / 60 ml soy sauce / 1 tsp sugar / 40 g sesame seeds