Since I shut down my older blog I’ve had a few people emailing me for recipes, especially this one. So I think it’s worth featuring again. Lemongrass, lime and ginger chicken is one of my favourite things to make for dinner. Not just because I love the flavours but also because it’s quick and easy to do, and healthy.
I’ve changed the recipe a little since I last featured it. The older one used vegetable oil which I no longer use. And I served the skewers over quinoa this time since I had it on hand, rather than coconut rice. Here’s a recipe for coconut rice if you want to try it that way. Brown rice is nice also.
I like to serve the skewers alongside a simple cucumber salad with a light rice wine vinegar and sesame oil dressing. Steamed bok choy tossed in sesame oil would go nicely also.
Lemongrass, lime & ginger chicken skewers
1 tbsp coconut oil
1 cup (200g) quinoa
2 cups (500ml) water
1 long cucumber, sliced thinly
2 tbsp rice wine vinegar
1 tsp sesame oil
4 skinless chicken breasts, sliced thinly
1 stalk lemongrass, white part only, sliced thinly diagonally
1 tbsp ginger, minced
1 clove garlic, minced
2 tbsp fresh coriander, chopped
1/2 tsp crushed chilli flakes
1 lime, juiced
1 tbsp coconut oil
To make the quinoa, place coconut oil in a saucepan. Place quinoa in a fine mesh sieve and give a thorough wash under water. Drain and transfer to the saucepan with coconut oil. Add water and season with sea salt. Cover with a lid and heat over high heat until it reaches a boil. Turn heat down and allow to simmer for 15 minutes, or until quinoa has absorbed all the water. Turn off heat and allow to rest for 15 more minutes with the lid still on. Fluff with a fork.
To make the cucumber salad, place cucumber slices, rice wine vinegar and sesame oil in a bowl. Season with sea salt and toss to coat. Set aside.
To make the chicken, place the chicken, lemongrass, ginger, garlic, chopped coriander, chilli flakes and lime juice in a bowl. Toss to coat and allow to marinate for 15 minutes. Thread the chicken slices onto skewers. Heat coconut oil in a large frying pan over medium heat. Add the skewers and any remaining lemongrass and cook for 5 – 8 minutes, or until cooked through and golden.
Divide quinoa among plates, top with chicken skewers and lemongrass. Scatter with coriander leaves and serve with cucumber salad and cheeks of lime.