Chicken vegetable skewers

Chicken vegetable skewers

18 ratings

HelloFresh


„This Asian-inspired dish works perfectly as a light dinner on warm summer nights. You can also prepare the skewers on the grill!“

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
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
  • 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

Utensils

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

Enjoy with

Chardonnay
A fruit forward, lightly oaked Chardonnay—like those from California—harmonizes well with this dish's creamy coconut sauce and basmati rice.

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 rice
  • 530 ml water
  • ½ tsp salt
  • 300 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 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!