Thai-Style Chicken Skewers
Serves: 2
Mckayla Mann
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Peanut (chopped toasted)2 tbsps
Lime Juice (freshly squeezed)2 tbsps
Water1 tsp
Honey1 tbsp
Mint (chopped fresh)Directions:
1
Special equipment: Bamboo Skewers Pound each chicken breast between 2 lightly oiled sheets of parchment or waxed paper into a 4 by 4 inch piece about 1/8-inch thick
2
Lay a piece of chicken smooth-side down on the work surface
3
Spread 1/2 teaspoon of the chile paste over the surface and season with salt and pepper, to taste
4
Trim and halve the scallions lengthwise
5
Lay them side-by-side across the lower third of the chicken, so there is white and greens at both ends
6
Top with 2 or 3 pieces of the red and yellow peppers
7
Roll the chicken around the vegetables into a tight cylinder
8
Thread a wooden skewer through the seam of the roll to seal
9
Repeat with the remaining chicken and vegetables to make 4 rolls
10
These can be made up to 24 hours ahead and refrigerated
11
Preheat the oven to 425 degrees F
12
Heat the oil in an oven-proof nonstick skillet over high heat
13
Season the rolls with salt and pepper, to taste
14
Lay the rolls, seam side down, in the pan, and cook, turning occasionally, until browned, about 2 minutes
15
Transfer the pan to the oven, and cook until the chicken is cooked through, about 5 minutes more
16
Meanwhile, make the sauce
17
Combine the lime juice, fish sauce, water, chile paste, honey, mint and coriander in a small bowl and set aside
18
To serve: Carefully remove the skewers, taking care to keep the rolls intact
19
Cut across the rolls to make round pieces about 3/4-inch thick, and thread onto skewers
20
Transfer to a platter, sprinkle with peanuts and serve with the dipping sauce