These are really simple, probably not authentic but never the less taste really great. I cook them on a reusable liner straight on my simmering plate of my blue AGA but they can also go on the BBQ or a griddle. I serve mine with a ribbon salad and coconut and chilli rice.
4 chicken breasts cubed and bashed slightly to flatten
4 Tbsp soy
2 tbsp rice mirin vinegar (white wine vinegar will work)
2 tbsp hoisin sauce
2 tbsp honey
1 tbsp brown sugar
1 tbsp brown sugar
1 tsp fresh ginger grated
2 cloves of garlic grated
3 tbsp sesame oil
Pinch of chilli flakes (I use quite a healthy pinch)
Start by soaking 8 bamboo skewers in water for 30 minutes. Mix all the ingredients except for the chicken together in a bowl. Thread the cubes of chicken onto the skewers, place on a tray and pour over the marinade. Cover and pop into the fridge leave for at least 3 hours for the flavours to develop.
Place the chicken on a griddle or in a large frying pan and cook for 3-4 mins on each side, brushing with the marinade the until it's all gone. Cook the chicken until is cooked through.
Wrap in foil for about 5 mins to let the juices settle.
Coconut and Chilli rice
1 mug of rice
1 1/2 mugs of water
pinch of salt
pinch of dried chilli flakes
2 tbsp of coconut milk
Pour the rice and water into a pan, bring to the boil, cook for one minute, now turn off the heat, add the chilli and coconut, cover with a tight fitting lid, leave until all the liquid is absorbed. Fluff the rice with a fork and add the salt to serve.
Serve 2 of the skewers per person on a bed of rice along with the juices from in the foil. Mine like a little peanut sauce and the ribbon salad on the side.
Place the chicken on a griddle or in a large frying pan and cook for 3-4 mins on each side, brushing with the marinade the until it's all gone. Cook the chicken until is cooked through.
Wrap in foil for about 5 mins to let the juices settle.
Coconut and Chilli rice
1 mug of rice
1 1/2 mugs of water
pinch of salt
pinch of dried chilli flakes
2 tbsp of coconut milk
Pour the rice and water into a pan, bring to the boil, cook for one minute, now turn off the heat, add the chilli and coconut, cover with a tight fitting lid, leave until all the liquid is absorbed. Fluff the rice with a fork and add the salt to serve.
Serve 2 of the skewers per person on a bed of rice along with the juices from in the foil. Mine like a little peanut sauce and the ribbon salad on the side.
