Baked Sambal Chicken Skewers
with Garlic Pak Choi Rice and Sesame Soy Dressing
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
150 grams
Jasmine Rice
2 unit(s)
British Chicken Breasts
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 unit(s)
Pak Choi
4 unit(s)
Bamboo Skewers
3 unit(s)
Garlic Clove
30 grams
Sambal Paste
1 unit(s)
Lime
1 unit(s)
Red Onion
50 grams
Ketjap Manis
(Contains: Soya)
Not included in your delivery
10 grams
Butter
300 milliliter(s)
Water for the Rice
1 tbsp
Tomato Ketchup
Nutritional information
Instructions
Preheat your oven to 200°C. Soak your skewers in cold water (this will prevent them from burning).
Trim the pak choi, then thinly slice widthways. Zest the lime and cut into wedges. Trim and thinly slice the spring onion.
Halve, peel and chop the red onion into 2cm chunks. Peel and grate the garlic (or use a garlic press).
Melt the butter (see ingredients for amount) in a medium saucepan with a tight-fitting lid on medium-high heat. Add half the garlic and stir-fry, 30 secs.
Add the pak choi and stir-fry until just soft, 2-3 mins. Transfer to a bowl and cover to keep warm.
Add the rice, 0.25 tsp salt and the cold water for the rice (see ingredients for amount) to the (now empty) pan and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, cut the chicken into large 2cm chunks and pop it into a medium bowl with the onion.
Add the sambal, tomato ketchup (see ingredients for amount), half the soy sauce and the remaining garlic. Squeeze in a little lime juice and mix together well.
Thread the chicken and onion pieces onto the skewers, then lay them onto a lined baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
When the oven is hot, bake the chicken on the top shelf until cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, in a small bowl, mix together the ketjap manis, sesame seeds and remaining soy sauce, then set the dressing aside.
When everything is ready, fluff the rice up with a fork, then stir through the pak choi and lime zest. Share between your plates, then lay the chicken skewers on top.
Drizzle with the dressing and sprinkle over the spring onion to finish. Serve with a lime wedge for squeezing over. Enjoy!
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