Sticky chicken skewers with stir-fried greens
- 500g chicken breast fillets, cut into 2cm pieces
- 1 teaspoon ground cumin
- 1 teaspoon ground coriandercilantroX
- 3 cloves garlic, crushed
- 2 teaspoons peanut oil
- juice of 1 lemon
- 1 bunch broccolini, stems halved lengthways
- 1 red capsicum, thickly sliced
- 250g snow peas, halved
- 450g packet microwavable brown rice, heated, to serve
- 2 tablespoons gluten-free sweet chilli sauce (optional), to serve
1 Place chicken, ground spices, garlic, peanut oil and juice in a large bowl, mixing to combine.
2 Thread chicken onto eight pre-soaked wooden skewers (see Cook’s tip). Lightly spray a chargrill pan or a barbecue hotplate with olive oil and heat over medium heat. Add skewers and cook, turning frequently, for 4–5 minutes or until chicken is cooked through.
3 Meanwhile, lightly spray a large non-stick frying pan and heat over medium-high heat. Add broccolini, capsicum and snow peas and cook, stirring, for 3–4 minutes. Add a splash of water to create steam, then cook for a further 3 minutes or until vegies are tender, but still crisp.
4 Divide vegetables among four serving plates. Top with chicken skewers, drizzle with sweet chilli sauce, if using, and serve with brown rice on the side.
Soaking wooden skewers in cold water prevents them from charring or burning. Alternatively, you can use metal skewers.
Nutrition Info (per serve)
Total fat 8.3g
–Saturated fat 1.4g
Dietary fibre 9.8g
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