Monday, August 16, 2010

Lemon Grass Chicken Skewers with Rice

Lemon Grass Chicken Skewers with Rice
Servings: 4
Weight Watchers Points: 8 per serving

For the chicken:
1 lb boneless, skinless chicken breast, cut into cubes
1 medium shallot, chunked
2 Tbsp. chopped lemongrass
3 garlic cloves, minced
1 tsp. garlic chili paste
1 Tbsp. Canola oil
1 Tbsp. oyster sauce
1 Tbsp. lite soy sauce
1 Tbsp. honey
2 tsp. fish sauce
1 tsp. sesame oil
1 tsp. sugar
1/2 tsp. black pepper

For the salad:
1/2 medium cucumber, peeled, seeded and cut into moons
1 large carrot, shredded
2 Tbsp. rice vinegar
1 Tbsp. lite soy sauce
1 tsp. sesame oil
2 tsp. sugar
3 cups iceberg lettuce, chopped
1 1/2 c. white rice, kept warm

Put the chicken chunks into a large, zip-top bag.

Prepare the marinade by putting the shallot, lemongrass, garlic, chili paste and Canola oil in a food processor and blend until combined. Add the rest of the marinade ingredients and pulse until blended. Pour the marinade into the bag with the chicken and marinate at least 30 minutes, up to overnight.

Preheat the broiler.

Thread the chicken chunks onto metal skewers and lay the skewers on a rack on top of a sheet pan lined with foil. Broil for about 5 minutes per side, or until cooked through and browned.

To prepare the salad, toss the cucumber and carrot with the vinegar, soy sauce, sesame oil and sugar, and let marinate.

To serve, put rice on one side of each of four plates, and lettuce on the other side. Top the lettuce with the cucumber-carrot mixture, and the rice with some of the chicken.

Serve with plenty of Nauc Cham.

NOTES: This meal is one of the reasons why I love Vietnamese cooking. It's light, flavorful and full of complex flavors, but so simple in presentation that it's sort of misleading. This meal is a standby in our house - we have it at least once a month.

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