For the spicy lemongrass chicken skewers

2 tbsp vegetable oil

1 stalk lemongrass, finely chopped

1 tbsp crushed roasted red chilies

4 chicken thighs, deboned, skin removed and reserved, meat cut into thin strips

1 tsp caster sugar

1 tbsp rice wine or sake

1 tbsp fish sauce

1 lime, juice only

1 small bunch Thai basil, chopped

1 small bunch coriander, stem and leaves, chopped

bamboo skewers, soaked in water for 30 minutes

For the garnish

1 carrot, sliced on an angle into oval slices

½ cucumber, sliced on an angle into oval slices

few sprigs Thai basil, leaves picked

few sprigs coriander, leaves picked

Serves - 4


In a hot wok heat the oil. Add the lemongrass and roasted chilies and cook until just fragrant.

Add the sugar and rice wine (or sake) and cook until the liquid is reduced.

Then add the fish sauce and lime juice. Remove from the heat, toss with Thai basil and coriander. Allow to cool completely.

When completely cool, add the chicken and allow to marinate for at least 2 hours.  Thread the marinated chicken onto soaked skewers.

For the chicken  skewers, add some oil then preheat a heavy-based frying pan over the hob.  Add the skewers and cook, turning to ensure the chicken is cooked through.

Serve the chicken skewers with the lemongrass in a dish garnished with the sliced vegetables, Thai basil and coriander

Recipe adapted from: Good Food
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