Chicken vegetable skewers

Name: Chicken vegetable skewers
Prep time: 2700 s
Total time: 2700 s
Yield: 4 Servings
Ingredients: 300 g chicken breast; 300 g rice; 530 ml water; 500 ml coconut milk; 2 red onions; 4 green onions; 2 zucchini; 1½ tbsp olive oil (divided); ½ tsp salt; ¼ clove garlic; 60 ml soy sauce; 1 tsp sugar; 40 g sesame seeds; pepper

Based on 22 ratings

Difficulty

Medium 👍

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

300 g	chicken breast
300 g	rice
530 ml	water
500 ml	coconut milk
2	red onions
4	green onions
2	zucchini
1½ tbsp	olive oil (divided)
½ tsp	salt
¼ clove	garlic
60 ml	soy sauce
1 tsp	sugar
40 g	sesame seeds
	pepper

Metric

Imperial

How-To Videos

Utensils

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

Nutrition per serving

Cal
590

Protein
33g

Fat
14g

Carb
92g

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.

2 red onions
4 stalks green onion
2 zucchini
1 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.

300 g rice
530 ml water
½ tsp salt
300 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.

½ 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!

¼ clove garlic
500 ml coconut milk
60 ml soy sauce
1 tsp sugar
40 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!