Peanut Miso Chicken Skewers

Name: Peanut Miso Chicken Skewers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 stalk lemongrass, pale section only, finely chopped; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 1/4 teaspoon chili powder; 4 (200 g) single chicken breast fillets, thinly sliced across the grain; 2 lebanese cucumbers, ends trimmed, thinly sliced; 1/4 cup fresh coriander leaves; steamed cooked jasmine rice, to serve; lime wedge, to serve; 16 bamboo skewers; 1 teaspoon peanut oil; 1 brown onion, halved, finely chopped; 1 stalk lemongrass, pale section only, finely chopped; 2 teaspoons finely grated fresh ginger; 150 g unsalted dry roasted peanuts, finely chopped; 2 (140 ml) cans coconut milk; 1 tablespoon miso; 1 1/2 tablespoons finely chopped dark palm sugar; 2 teaspoons soy sauce

Submitted by Sonya01

"for asian forum tag game You will need to soak 16 bamboo skewers in cold water for 15 minutes for this recipe."

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Ready In:: 40mins
Ingredients:: 19
Serves:: 4

ingredients

1 stalk lemongrass, pale section only, finely chopped
2 teaspoons ground coriander
1 teaspoon ground turmeric
¹⁄₄ teaspoon chili powder
4 (200 g) single chicken breast fillets, thinly sliced across the grain
2 lebanese cucumbers, ends trimmed, thinly sliced
¹⁄₄ cup fresh coriander leaves
steamed cooked jasmine rice, to serve
lime wedge, to serve
16 bamboo skewers
Satay miso sauce
1 teaspoon peanut oil
1 brown onion, halved, finely chopped
1 stalk lemongrass, pale section only, finely chopped
2 teaspoons finely grated fresh ginger
150 g unsalted dry roasted peanuts, finely chopped
2 (140 ml) cans coconut milk
1 tablespoon miso
1 ¹⁄₂ tablespoons finely chopped dark palm sugar
2 teaspoons soy sauce

directions

Combine the lemon grass, coriander, turmeric and chilli powder in a glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for 30 minutes to develop the flavours.
Meanwhile, to make the satay miso sauce, heat the oil in a frying pan over medium heat. Add the onion and cook, stirring, for 10 minutes or until golden. Add the lemon grass and ginger and cook, stirring, for 1 minute or until aromatic. Add the peanuts, coconut milk, miso, palm sugar and soy sauce and bring to the boil. Reduce heat to low and cook, stirring, for 5 minutes or until the sauce thickens slightly.
Preheat a barbecue grill or chargrill pan on high. Thread the chicken pieces evenly onto the skewers. Cook on grill for 2-3 minutes each side or until golden brown and cooked through.
Arrange the cucumber and coriander on serving plates and top with chicken skewers. Serve with satay miso sauce, steamed rice and lime wedges.

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Reviews

I actually did the preparation the day before, sliced the chicken and coated it, left it in the fridge overnight. Made the Satay Miso sauce, ditto. DH soaked the skewers the next day, then threaded the chicken, while I was at work. So when I came home, it was just a case of steaming the rice, heating through the sauce and cooking the chicken. They were excellent! I wasn't sure how DD2 would like them, but she loved them, and the sauce, and DH was Very happy, we'll be making THIS again! Thanks Sonya, for introducing me to something new :D

Karen Elizabeth

RECIPE SUBMITTED BY

Sonya01

Australia

I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.

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