Chinese Chicken Kebabs
Chinese Chicken Kebabs are delicious on a barbecue or served with rice for a complete meal.
Per serving: 204 calories, 1.6g fat (excl. accompaniments)
Prep time: 10 mins
Marinate: 60 mins
Cook time: 20 mins
2 medium-sized skinless chicken breasts
1 red pepper, diced
1 small can water chestnuts
1 tbsp dark brown sugar
1 tbsp cider vinegar
1 tsp finely chopped fresh ginger
1 tbsp tomato purée
freshly ground black pepper
chopped spring onions to serve
- Cut the chicken into chunks. Thread the chicken, red pepper and water chestnuts onto 4 wooden or metal skewers and place on a baking tray. Season with black pepper.
- Mix together the remaining ingredients, then drizzle over the kebabs. Leave the kebabs for at least an hour in the fridge to allow them to absorb the marinade.
- Cook the kebabs under a preheated hot grill or barbecue for 8 – 10 minutes each side.
- Transfer to serving plates and garnish with spring onion. Serve with 1 blue Portion Pot (55g uncooked weight) or 1 red Portion Pot (144g cooked weight) boiled basmati rice per person plus salad or vegetables of your choice.
Chef’s tip: For extra flavour make the day before and marinate the kebabs overnight in the fridge.