Chicken skewers with mange tout salad

Try adding some oriental flavour to these tangy chicken and mushroom skewers.

Serves: 4

Preparation time:  15 minutes

Cooking time:  15 minutes

Cooling time: 10 minutes (marinating)

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You will need

  • 460g pack British chicken thigh fillets, cut into bite-size pieces
  • 2 tablespoons light soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon olive oil
  • 2 tablespoons Fairtrade white caster sugar
  • 100g spring onions, trimmed and cut into 4cm lengths
  • 120g pack Taste the Difference shiitake mushrooms, halved
  • 200g pack mange tout, sliced lengthways
  • 100g radishes, finely sliced
  • 1 lime, zest and juice
  • 1 tablespoon sesame seeds
  • 2 x 250g packs microwave basmati rice
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Recipe Information

Step by step guide to making Chicken skewers with mange tout salad

  1. Put the chicken in a bowl with the soy sauce, 1½ tablespoons of the mirin, the oil and 1½ tablespoons of the caster sugar. Leave to marinate for 10 minutes.
  2. Thread ¾ of the spring onions onto 8 metal or wooden skewers alternating with the chicken and mushrooms, until used up.
  3. Finely chop the remaining spring onion and add to a bowl with the mange tout and radishes.
  4. Add the remaining mirin and sugar, and the lime juice and zest. Mix well, then sprinkle over the sesame seeds. Set aside.
  5. Cook the skewers in a large frying pan or griddle  pan over a medium heat for 15 minutes, turning often, until cooked through with no pink remaining.
  6. Meanwhile, cook the rice to pack instructions. Serve with the chicken skewers and mange tout salad.

Cook's tip: If using wooden skewers, soak them in water for 30 minutes before use to prevent them from burning.

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Nutritional information for Chicken skewers with mange tout salad

Nutritional information for Chicken skewers with mange tout salad

Nutrition type per serving
Calories 565 kcal
Total Fat 17.6g
Saturated Fat 4.1g
Salt 1.73g
Sugar 17.3g

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