- Written by Cynthia Presser
This Thai chicken skewers have a touch of lemongrass.
- ¼ cup soy sauce
- 1 garlic clove, minced
- 1 tablespoon ground coriander
- 1 tablespoon brown sugar
- 2 tablespoons oyster sauce
- 1 tablespoon red chili paste
- 2 tablespoons chopped lemongrass
- 2 tablespoons sesame oil
- 2 pounds chicken breast, thinly sliced
- Bamboo skewers
- Scallions, for garnish
With the help of a food processor, blend the soy sauce, garlic, coriander, brown sugar, oyster sauce, red chili paste, lemongrass, and sesame oil. Process it until smooth. The marinade should be really thick.
Place the chicken in a marinating pan. Add the marinade to the pan, turning to coat all pieces.Cover and refrigerate for at least 8 hours, or overnight.
Soak the bamboo skewers in a bowl of water for 30 minutes.
Light a grill. Remove the chicken from the marinade and wrap around the skewers; you should have about 10 skewers. Place them on the grill and cook for about 4 to 5 minutes on each side, or until the chicken is cooked through. Garnish with chopped scallions and serve it immediately with a glass of Riesling.
If you want to serve the skewers along with a dipping sauce, you can try a peanut sauce dip. In a small bowl, add 2 tablespoons of crunchy peanut butter, 1 tablespoon of honey, 1 teaspoon of sesame oil, and 1 teaspoon of red chili paste. Mix everything until well incorporated. Serve it immediately.
8 Servings (without the peanut sauce)
Amount Per Serving
Total Fat 4.8 g
Cholesterol 65.7 mg
Sodium 550.4 mg
Potassium 308.8 mg
Total Carbohydrate 1.5 g
Dietary Fiber 0.1 g
Sugars 0.9 g
Protein 26.7 g