© J Sainsbury plc 2020
Chicken kebabs with a hoisin sauce twist
Soya beans, vinegar, sugar and spice all go into hoisin sauce – a great marinade to add heat and flavour to this chicken kebab recipe
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Ready in 45 minutes plus marinating
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Cooking time 30 minutes
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Prep time 15 minutes plus marinating
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Serves 4 people
Ingredients
- 460g pack of boneless, skinless chicken thighs, cut into roughly 2cm pieces
- 1 sachet hoisin and garlic stir-fry sauce
- 1 red pepper, cut into roughly 2cm pieces
- 1 yellow pepper, cut into roughly 2cm pieces
- 1 tbsp vegetable oil
- Lime wedges, to serve
For the egg-fried rice
- 240g basmati rice
- 150g frozen peas
- 1 tbsp vegetable oil
- 4 medium eggs, beaten
- 6 spring onions, thinly sliced
Method
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1
Place the chicken pieces in a bowl and combine with the hoisin sauce. Cover and leave to marinade for 20-30 minutes. Preheat the oven to 200°C/gas mark 6. Meanwhile, cook the basmati rice to packet instructions, then set aside to cool slightly.
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2
Once the chicken has marinated, thread it on to 8 skewers with pieces of pepper in between. (There should be 4-5 pieces of both the chicken and peppers on each skewer.) Brush any excess hoisin sauce over the skewers.
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3
Heat the oil in a large, preferably non-stick, frying pan over a medium heat. Add 4 skewers and cook for 3 minutes on each side, until dark brown all over. Transfer to a baking sheet then repeat with the remaining 4 skewers. Place in the oven for 10 minutes, until the chicken is cooked through and the peppers are softened.
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4
Meanwhile, make the egg-fried rice. Place the peas in a heatproof bowl and pour over boiling water to cover. Leave to sit for 1 minute, then drain.
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5
Heat the oil in a wok or large frying pan over a medium/high heat. Once hot, add the basmati rice and cook for 2 minutes, then add the beaten egg and cook for another 2 minutes or until the egg is just cooked. Add the peas and spring onions. Season to taste.
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6
Once the chicken is cooked, divide the rice between 4 plates and top each plate with 2 chicken skewers. Serve each with a lime wedge.
