Lemongrass Chicken Skewers with Coconut and Lime Glass Noodle Salad

Here is another ideal summer dish, perfect during this heatwave as you don’t even need to turn the stove top on. The salad requires no cooking and the skewers just go on the barbecue.

These skewers are terrifically tasty and tangy, and the cold noodle salad with a hint of coconut is the perfect pairing.

You’ll need to start a few hours before you want to eat, so the chicken can marinate.  Also, if you are using bamboo and not metal skewers, it’s a good idea to soak them in water for a few hours prior to use to stop them burning on the barbecue.

You could replace the chicken with firm white fish, or green prawns, if you prefer.

Serves 4

Lemongrass Chicken Skewers

  • 2 free range/organic chicken breast fillets, diced into approx 5cm cubes
  • 2 lemongrass stalks
  • about 1 tablespoon grated fresh ginger
  • about half a tablespoon grated fresh galangal (from Asian grocers and some supermarkets – you can omit this if you can’t find any)
  • 1 garlic clove, grated
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 1 tablespoon tamari
  • 1 tablespoon rice wine vinegar (use lemon juice if you can’t find any)
  • half a lime

Slice the bottoms of the lemongrass stalks and peel away the outer few layers.  Grate with a fine grater into a bowl. A microplane grater is perfect for this, and you can use it to grate the other aromatics as well.  Put all other ingredients, except the chicken, in the bowl and stir to combine with a fork.  Add the chicken and coat well. Cover and refrigerate for at least an hour, preferably a few.

When ready to cook, heat and oil your barbecue plate, put about 4 or 5 pieces of chicken on each skewer, and barbecue for about five minutes on both sides, until cooked through.

Squeeze lime juice over when cooked.

Tip: invest in metal skewers if you don’t have any.  They help cook the meat from the inside as they heat up, and are more effective than bamboo (although I always keep bamboo skewers handy as they are perfect for checking whether a cake is cooked)

Glass Noodle Salad

  • 1 x 100 gram packet of glass noodles (also called rice vermicelli or bean thread noodles)
  • 2 shallots, sliced thinly
  • a handful of fresh coriander leaves, washed and roughly chopped
  • 2 tablespoons unsalted peanuts, pounded in a mortar and pestle
  • 2-3 tablespoons organic lite coconut cream
  • 1 teaspoon gluten free kecap manis – sweet soy sauce
  • juice of half a lime
  • a few drops of sesame oil

Reconstitute the glass noodles in a bowl of boiled water until soft. Drain. Place in a bowl, add the shallots, coriander and peanuts and toss through.  Put all the other ingredients in a jar and shake to combine, drizzle over the noodles, and toss.

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