Lemongrass Chicken Skewers
Lemongrass Chicken Skewers - From the frying pan or the grill: delight on a stick
Healthy, because
Even smarter
Nutritional values
A dish made just for women: the many different ingredients have a supportive effect if you want to become pregnant or are already pregnant, during breastfeeding and later in the menopause. In addition, they generally relieve stress - and are therefore also good for men.
If you want to save yourself the trouble of grilling the meat decoratively on the lemon grass bars, simply make meatballs out of it.
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 598 mg | (15 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 242 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 Lime
- 4 Tbsps unsalted Shelled peanut (about 60 grams)
- 1 Tbsp Rice vinegar
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp liquid honey
- 3 Tbsps Canola oil
- 1 pc fresh ginger (about 25 grams)
- 1 garlic clove
- 1 shallot
- 2 Chicken breasts (500 grams)
- 1 tsp Sambal oelek
- salt
- peppers
- 8 stalks Lemongrass
- 2 Tbsps vegetable oil (for frying)
Kitchen utensils
Preparation steps
Squeeze the lime. Puree 2 tablespoons lime juice, peanuts, rice vinegar, soy sauce, sesame oil, honey and 2 tablespoons water with an immersion blender in a large vessel.
Gradually add canola oil while blending. Blend until mixture forms a slightly creamy sauce. Set aside.
Peel the ginger and grate finely. Peel and chop garlic. Peel the shallot and chop finely. Rinse chicken, pat dry, trim fat and tendons and cut into 1 cm (approximately 1/2 inch) cubes.
Grind meat in portions in a food processor until smooth.
Mix meat in a bowl with shallot, ginger, garlic and sambal oelek. Season with salt and pepper.
Rinse lemongrass and peel hard outer layers.
Divide meat into 8 equal portions. Put the meat portions in the palm of a moistened hand.
Put 1 stick of lemongrass in the center of the meat portion, press the meat tightly around the thick end of the stalk and place on a greased plate. Shape all portions of meat into skewers.
Grill skewers in an oiled grill pan or on a preheated charcoal grill over medium heat. Cook for 8-10 minutes with frequent turning. Season to taste with salt and pepper and serve dip with the skewers.
