Thai-style Chicken Skewers

Thai-style Chicken Skewers
This recipe serves 20. Watching your figure? This gluten free and dairy free recipe has 42 calories, 5g of protein, and 2g of fat per serving. Head to the store and pick up vegetable oil, chicken breast halves, asian chile paste, and a few other things to make it today. From preparation to the plate, this recipe takes about 22 minutes.

Instructions

1
Special equipment: Bamboo Skewers
Equipment you will use
SkewersSkewers
2
Pound each chicken breast between 2 lightly oiled sheets of parchment or waxed paper into a 4 by 4 inch piece about 1/8-inch thick.
Ingredients you will need
Chicken BreastChicken Breast
3
Lay a piece of chicken smooth-side down on the work surface.
Ingredients you will need
Whole ChickenWhole Chicken
4
Spread 1/2 teaspoon of the chile paste over the surface and season with salt and pepper, to taste. Trim and halve the scallions lengthwise.
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Salt And PepperSalt And Pepper
Chili PasteChili Paste
Green OnionsGreen Onions
SpreadSpread
5
Lay them side-by-side across the lower third of the chicken, so there is white and greens at both ends. Top with 2 or 3 pieces of the red and yellow peppers.
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Yellow PepperYellow Pepper
Whole ChickenWhole Chicken
GreensGreens
6
Roll the chicken around the vegetables into a tight cylinder. Thread a wooden skewer through the seam of the roll to seal. Repeat with the remaining chicken and vegetables to make 4 rolls. These can be made up to 24 hours ahead and refrigerated.
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VegetableVegetable
Whole ChickenWhole Chicken
RollRoll
Equipment you will use
SkewersSkewers
7
Preheat the oven to 425 degrees F.
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OvenOven
8
Heat the oil in an oven-proof nonstick skillet over high heat. Season the rolls with salt and pepper, to taste.
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Salt And PepperSalt And Pepper
RollRoll
Cooking OilCooking Oil
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Frying PanFrying Pan
OvenOven
9
Lay the rolls, seam side down, in the pan, and cook, turning occasionally, until browned, about 2 minutes.
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RollRoll
Equipment you will use
Frying PanFrying Pan
10
Transfer the pan to the oven, and cook until the chicken is cooked through, about 5 minutes more. Meanwhile, make the sauce.
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Whole ChickenWhole Chicken
SauceSauce
Equipment you will use
OvenOven
Frying PanFrying Pan
11
Combine the lime juice, fish sauce, water, chile paste, honey, mint and coriander in a small bowl and set aside.
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Chili PasteChili Paste
Fish SauceFish Sauce
Lime JuiceLime Juice
CorianderCoriander
HoneyHoney
WaterWater
MintMint
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BowlBowl
12
To serve: Carefully remove the skewers, taking care to keep the rolls intact.
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RollRoll
Equipment you will use
SkewersSkewers
13
Cut across the rolls to make round pieces about 3/4-inch thick, and thread onto skewers.
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RollRoll
Equipment you will use
SkewersSkewers
14
Transfer to a platter, sprinkle with peanuts and serve with the dipping sauce.
Ingredients you will need
Dipping SauceDipping Sauce
PeanutsPeanuts
DifficultyHard
Ready In22 m.
Servings20
Health Score1
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