Chicken and Sesame Seed Skewers on Salad 

Chicken and Sesame Seed Skewers on Salad

(0)

Calories:0 kcal
Difficulty:easy
Preparation:20 min
Ready in:30 min
Vegetable
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Ingredients

For servings

For the salad
100 gramsgreen Beans
½ headsRadicchio
¼ headsNapa cabbage
1Carrots
30 gramsMung bean Sprouts
For the marinade
½ teaspoonsSalt
1 pinchSugar
1 tablespoonSesame oil
1 tablespoonFruit Vinegar (such as plum)
1 tablespoonWater
1 teaspoonfinely chopped Mint
For the skewers
200 gramsChicken breast
4Skewer (wood)
1Limes
Lemongrass
Salt
white Pepper
Peanut oil (for cooking)
1 tablespoonwhite Sesame seeds (peeled)
1 tablespoonblack Sesame seeds (unpeeled)
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Directions

1 Bring a small pot of water to a boil for the salad. Rinse the beans and cook al dente in boiling water, then rinse with cold water and drain. Trim the radicchio and cabbage, rinse and cut into fine strips. Grate the carrot. Rinse the sprouts well and drain. Mix all salad ingredients, cover and refrigerate.
2 For the marinade, mix ingredients and cool.
3 For the skewers, cut the chicken strips approximately 1 cm (approximately 1/2 inch) wide and place 3-4 strips on each skewer. Squeeze the lime, mix with peanut oil, season with lemongrass, salt and pepper and and brush the kebabs with mixture. Heat some peanut oil in a skillet. Mix both sesame seed varieties on a plate, turn the skewers in seeds and cook on medium heat in hot oil until golden brown.
4 Marinate the salad, portion and serve the hot skewers on top. Garnish with a sprig of mint.
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