Name: Sweet chilli chicken skewers
Cook time: 10 min
Total time: 10 min
Ingredients: 6 chicken tenderloins, sliced in half lengthways; 12 bamboo skewers, soaked; 2 tablespoon sweet chilli sauce; 1 lemon, zest finely grated, juiced; 1 tablespoon grated ginger; 2 teaspoon olive oil; 2 clove garlic, crushed; 1/4 teaspoon ground coriander

Ingredients

6 chicken tenderloins, sliced in half lengthways

12 bamboo skewers, soaked

2 tablespoon sweet chilli sauce

1 lemon, zest finely grated, juiced

1 tablespoon grated ginger

2 teaspoon olive oil

2 clove garlic, crushed

1/4 teaspoon ground coriander

Method

1.Thread chicken strips onto bamboo skewers.

2.In a shallow dish, combine sweet chilli sauce, lemon zest and juice, ginger, oil, garlic and coriander. Add chicken skewers. Turn to coat. Cover. Set aside for 20 minutes to marinate.

3.Preheat a chargrill or barbecue plate on medium. Cook chicken skewers for 3-4 minutes each side until cooked through.

To soak the bamboo skewers, place them in a shallow dish of hot water for 15-20 minutes-this helps reduce scorching during cooking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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