Chicken vegetable skewers

Chicken vegetable skewers

Based on 24 ratings
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HelloFresh

HelloFresh

Contributor

Difficulty
Medium 👍
Preparation
45 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
150 g
chicken breast
150 g
rice
265 ml
water
250 ml
coconut milk
1
red onions
2
green onions
1
zucchini
¾ tbsp
olive oil (divided)
¼ tsp
salt
clove
garlic
30 ml
soy sauce
½ tsp
sugar
20 g
sesame seeds
pepper

Utensils

large bowl, cutting board, knife, small saucepan, baking sheet, oven, wooden skewers, parchment paper, large frying pan

Nutrition per serving

Cal590
Fat14 g
Protein33 g
Carb92 g
  • Step 1/4

    Peel onion, cut in half, and then cut halves into quarters. Cut green onion crosswise into slices and zucchini into medallion-sized pieces. In a large bowl, toss zucchini and onion with olive oil, salt, and pepper.
    • 1 red onions
    • 2 stalks green onion
    • 1 zucchini
    • ½ tbsp olive oil
    • salt
    • pepper
    • large bowl
    • cutting board
    • knife

    Peel onion, cut in half, and then cut halves into quarters. Cut green onion crosswise into slices and zucchini into medallion-sized pieces. In a large bowl, toss zucchini and onion with olive oil, salt, and pepper.

  • Step 2/4

    In a small saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and cook over low heat for approx. 10 min. Remove from heat and let sit, covered, for approx. another 10 min. Pat dry chicken breast with a paper towel. Cut into bite-sized pieces.
    • 150 g rice
    • 265 ml water
    • ¼ tsp salt
    • 150 g chicken breast
    • small saucepan
    • cutting board
    • knife

    In a small saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and cook over low heat for approx. 10 min. Remove from heat and let sit, covered, for approx. another 10 min. Pat dry chicken breast with a paper towel. Cut into bite-sized pieces.

  • Step 3/4

    Preheat oven to 200°C/390°F. Thread chicken, zucchini, and red onion onto wooden skewers. In a large frying pan, heat up olive oil over medium heat and sauté skewers for approx. 2 – 3 min. per side. Then, place on a parchment paper-lined baking sheet and place in preheated oven at 200°C/390°F and bake for approx. 10 – 12 min.
    • ¼ tbsp olive oil
    • baking sheet
    • oven
    • wooden skewers
    • parchment paper

    Preheat oven to 200°C/390°F. Thread chicken, zucchini, and red onion onto wooden skewers. In a large frying pan, heat up olive oil over medium heat and sauté skewers for approx. 2 – 3 min. per side. Then, place on a parchment paper-lined baking sheet and place in preheated oven at 200°C/390°F and bake for approx. 10 – 12 min.

  • Step 4/4

    Finely mince garlic. Then, in a small saucepan, mix together garlic, coconut milk, soy sauce, and sugar. Bring to a simmer over medium heat and cook for approx. 5 – 6 min. until creamy and slightly thick. Meanwhile, in a grease-free frying pan, toast sesame seeds over medium heat for approx. 1 – 2 min. until lightly brown and fragrant. Finally, fluff rice with a fork, transfer to a plate, top with chicken and vegetable skewers, and drizzle with coconut milk sauce. Garnish with roasted sesame seeds and chopped green onions. Enjoy!
    • clove garlic
    • 250 ml coconut milk
    • 30 ml soy sauce
    • ½ tsp sugar
    • 20 g sesame seeds
    • large frying pan
    • small saucepan

    Finely mince garlic. Then, in a small saucepan, mix together garlic, coconut milk, soy sauce, and sugar. Bring to a simmer over medium heat and cook for approx. 5 – 6 min. until creamy and slightly thick. Meanwhile, in a grease-free frying pan, toast sesame seeds over medium heat for approx. 1 – 2 min. until lightly brown and fragrant. Finally, fluff rice with a fork, transfer to a plate, top with chicken and vegetable skewers, and drizzle with coconut milk sauce. Garnish with roasted sesame seeds and chopped green onions. Enjoy!

  • Enjoy your meal!

    Chicken vegetable skewers

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