Super quick and sharp tasting, here is a dinner that will shake away all the sluggishness that built up during your day. The bouncy salad is a mix of peppery veggies Spring has on offer with bean sprouts for extra crunchiness. The chicken can be simply sautéed in its tangy marinade, but the lemongrass skewers add more flavour depth and a nice touch of exotic chic to your plate. It's not because it's midweek we should forget about looking good.
Thai lime and garlic chicken skewers with peppery Spring salad
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Recipe by: Busy:20 min, Total prep time: 20 min Serves: 4 |
Dice the chicken breasts into even sized chunks and toss them into the marinade. Mix well to coat the chicken, and marinate for 10 minutes (30 min if you have time).
In the meantime, wash and dry the watercress, bean sprouts and radishes. Slice the radishes finely and mix the three ingredients into a salad. Prepare a vinaigrette by mixing the lime juice with the olive oil, mustard, salt and pepper and pour it over the salad. Mix well and reserve.
Peel off the lemongrass sticks the stronger leaves ending with a hard, sprig-like top . You will need eight of these. them to a length of about 15 cms (4 inches). Thread the chicken onto the lemongrass leaves, starting from their hard end.
Transfer the marinade to a frying pan and heat over medium heat. Add the skewers and sauté on all sides for 5-6 minutes or until cooked through.
Serve the skewers on top of the salad and enjoy!
Mix all the marinade ingredients together in a large bowl.
Dice the chicken breasts into even sized chunks and toss them into the marinade. Mix well to coat the chicken, and marinate for 10 minutes (30 min if you have time).
In the meantime, wash and dry the watercress, bean sprouts and radishes. Slice the radishes finely and mix the three ingredients into a salad. Prepare a vinaigrette by mixing the lime juice with the olive oil, mustard, salt and pepper and pour it over the salad. Mix well and reserve.
Peel off the lemongrass sticks the stronger leaves ending with a hard, sprig-like top . You will need eight of these. them to a length of about 15 cms (4 inches). Thread the chicken onto the lemongrass leaves, starting from their hard end.
Transfer the marinade to a frying pan and heat over medium heat. Add the skewers and sauté on all sides for 5-6 minutes or until cooked through.
Serve the skewers on top of the salad and enjoy!
If you don't like watercress, use rocket instead to keep a nice peppery taste to the salad.
Ingredients
4 chicken breasts
2 lemongrass sticks
Marinade:
8 cL soy sauce
5 cL lime juice (juice of 3 limes)
4 garlic cloves
1 tablespoon worcester sauce
1 generous tablespoon honey
Salad:
150 g radishes
200 g bean sprouts
A bunch of watercress
3 tablespoons olive oil
juice of one lime
1 teaspoon strong mustard
Salt flakes and pepper
4 chicken breasts
2 lemongrass sticks
Marinade:
8 cL soy sauce
5 cL lime juice (juice of 3 limes)
4 garlic cloves
1 tablespoon worcester sauce
1 generous tablespoon honey
Salad:
150 g radishes
200 g bean sprouts
A bunch of watercress
3 tablespoons olive oil
juice of one lime
1 teaspoon strong mustard
Salt flakes and pepper
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2 Comments to “Thai lime and garlic chicken skewers with peppery Spring salad”
May 1st, 2010 at 7:27 pm
Thursday challenge – this got a huge thumbs up from everyone at the table tonight – from 5 to 45- as well as ‘is there any more?’ However, as I could not get the lemongrass to act as skewers, I used my metal skewers and wrapped the lemongrass leaves around them before putting the chicken pieces on. Fiddly and messy but well worth it. (You really need to start with the hard bit of the lemongrass leaves for them to stay on.) The chicken was then barbequeued and was absolutely delicious. The lemongrass really makes the dish although the children preferred it without. The salad was lovely, even though I had no more limes or bean sprouts. Next time, I would marinade the chicken on the skewers with the lemongrass as oppposed to doing it afterwards. Delicious; thank you Anne-Laure.
May 9th, 2010 at 4:01 am
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