Tangy chilli-lime chicken with Asian greens
Please log in to save or rate.
Time to make:
30 mins, prep 20 mins, cook 10 mins
$4.99 per serve
(at time of publication)
Full ingredients list:
- 1 long red chilli, seeded, finely chopped
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 2 teaspoons grated ginger
- 2 teaspoons caster sugar
- 600g chicken thigh fillets, trimmed
- cooking oil spray
- 4 cups steamed rice
- 6 cups steamed Asian greens (we used snow peas, broccolini and bok choy)
- lime wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Place chilli, lime juice, fish sauce, ginger and caster sugar into a shallow, non-metallic bowl, stirring to dissolve sugar. Add chicken, stir to coat and set aside for at least 10 minutes.
Step 2 Preheat a barbecue or chargrill pan to high and spray with oil. Thread chicken onto 4 skewers and cook for 4–5 minutes each side, until cooked through.
Step 3 Serve skewers with rice, steamed greens and lime wedges.
Lean beef and prawns work well in this recipe.
Increase your vegie intake by adding steamed mushrooms and red capsicum.
About this recipe
First published: November 2010