Thai chicken cakes with sweet chilli sauce
A light and healthy supper that's a great variation on the chicken theme. Works well as a starter or a main – just serve with sweet chilli sauce.
Thai chicken skewers
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 8 as a starter, 16 as a canapé
Skip to ingredients
- 4 limesjuice, plus zest of 1
- 1 bunch corianderstalks and leaves chopped separately
- 1 ½ tsp sugar
- ¾ tsp fish sauce
- 1 tbsp olive or rapeseed oil
- 2 garlic clovescrushed
- 1 tsp gingerpaste
- 1 ½ tsp Thai curry paste
- 8 skinless chicken breasts
- sweet chilli sauceto serve
Nutrition: per serving
- kcal153
- fat2.9g
- saturates0.5g
- carbs1.4g
- sugars1.2g
- fibre0.1g
- protein30.3g
- salt0.3glow
Method
step 1
In a bowl, mix the lime juice, zest, coriander stalks, sugar, fish sauce, oil, garlic, ginger and curry paste together.
step 2
Slice each chicken breasts into 4 strips lengthways and coat with the marinade. Refrigerate for at least 2 hours and up to half a day. Soak 32 wooden brochette sticks in water for at least half an hour.
step 3
Thread each strip onto a wooden brochette stick, weaving in and out as if you’re sewing.
step 4
Preheat the grill or barbecue and cook the chicken for 4 – 5 minutes on each side or until cooked through, in batches.
step 5
Arrange on a platter. Serve with a pot of sweet chilli sauce and a sprinkling of coriander leaves.
