RECIPES

Lemongrass Skewered Chicken Kabobs

These fun and flavourful kabobs are made with juicy flavourful chicken breasts you will want to serve all summer long! There is a soft lemony flavour that is accented with the coconut milk and rice to make this a great meal for the cottage or backyard.

Prep Time

20M

Cook Time

20M

Serves

4

Ingredients

  • 1/4 cup (60 mL) coconut milk
  • 2 tbsp (30 mL) soy sauce
  • 1 tbsp (15 mL) sesame oil, divided
  • 1 tsp (5 mL) Chinese five spice
  • 1/4 tsp (1.25 mL) sriracha sauce
  • 2 boneless skinless chicken breasts, about 1 lb/454 g
  • 6 lemongrass stalks, about 6 inches (15 cm) in length
  • 2 bunches green onions, cut in half
  • 2 tsp (10 mL) sesame seeds
    • Ginger Rice:
    • 1 cup (250 mL) chicken broth
    • 1 cup (250 mL) coconut milk
    • 1 cup (250 mL) Thai jasmine rice
    • 1 tbsp (15 mL) fresh ginger, minced
    • 1/4 tsp (1.25 mL) salt

    Instructions

    1. Lemongrass Chicken Kabobs
      1. 1 Whisk together coconut milk, soy sauce, 2 tsp (10 mL) of the sesame oil, five spice and sriracha in shallow dish.
      2. 2 Cut chicken into 4 lengthwise strips and skewer onto lemongrass; add to dish. Turn to coat well. Cover and refrigerate for at least 30 minutes or up to overnight.
    2. Ginger Rice
      1. 1 In a saucepan bring chicken broth, coconut milk, rice, ginger and salt to a gentle boil. Reduce heat; cover and simmer for about 15 minutes or until rice is tender and liquid is absorbed. Keep warm.
      2. 2 Heat remaining 1 tsp (5 mL) of the sesame oil in large nonstick skillet over medium-low heat. Add green onions and sesame seeds; cook, stirring for about 8 minutes or until wilted; keep warm.
      3. 3 Grill skewers on greased grill over medium heat, turning occasionally for about 12 minutes or until no longer pink inside and internal temperature of chicken reaches 165°F (74°C).
      4. 4 Place green onions onto serving plate and top with skewers. Serve with ginger rice.
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