Recipe

Salt and pepper chicken skewers with noodle salad

Golden, crispy salt and pepper spiced chicken skewers are brilliant enjoyed hot off the grill with a fresh, fragrant Asian noodle salad. Prepare this tasty dinner for your family in no time at all.

Jun 29, 2014 2:00pm
  • 25 mins preparation
  • 10 mins cooking
  • Serves 4, Makes 12 Item
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Ingredients

Salt and pepper chicken skewers with noodle salad
  • 650 gram chicken breast fillets
  • 2 teaspoon coarsely ground salt
  • 1 tablespoon coarsely ground black pepper
  • 2 teaspoon grated fresh ginger
  • 24 sugar snap peas
  • 24 button mushrooms, stems trimmed
  • 2 celery sticks, cut into 5cm lengths
  • cooking oil spray
Noodle salad
  • 200 gram rice vermicelli noodles
  • 50 gram snow pea sprouts
  • 1/4 cup ketjap manis
  • 2 tablespoon sweet chilli sauce
  • 2 tablespoon lemon juice

Method

Salt and pepper chicken skewers with noodle salad
  • 1
    Preheat a barbecue grill or large char-grill pan over moderate heat.
  • 2
    Cut chicken, crosswise, into 24 pieces. Place in a medium bowl. Add salt, pepper and ginger; toss to coat.
  • 3
    Thread sugar snap peas, chicken, mushrooms and celery onto 12 skewers. Spray with oil. Add skewers to char-grill. Cook, turning, 10 minutes, or until browned and cooked.
  • 4
    To make noodle salad: Soak noodles in boiling water in a large heatproof bowl 5 minutes. Stir to separate strands. Drain. Refresh under cold running water. Drain; return to bowl. Add remaining ingredients; toss to combine. Serve skewers with salad.

Notes

Have vegetables and skewers ready; thread chicken onto skewers as soon as it's coated to ensure a crunchy finish. Ketjap manis, an Indonesian sweet soy sauce, is in the Asian food aisle. unavailable, combine 2 tablespoons soy sauce and 1 tablespoon brown sugar.

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