For the chicken kebabs

  • 2x460g skinless boneless chicken thigh fillets, cut into one-inch cubes
  • 2 green chillies, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp sriracha
  • 2 limes, juiced and zested
  • 14g chopped coriander
  • 14g chopped mint

For the pak choi

  • 2 tsp sesame oil
  • 6 pak choi, quartered
  • 100g spring onions, cut to matchstick length
  • 2 tbsp soy sauce
  • 1 lime, juiced


  1. 1

    Preheat oven to 180°C, fan 160°C, gas mark 4. Place all the ingredients except the chicken into a pestle and mortar or mini chopper until you have a coarse paste. 

  2. 2

    Cover the chicken with the paste and thread the chicken onto metal skewers.

  3. 3

    Place in the oven and cook for approximately 12 minutes until cooked and charred on the edges. 

  4. 4

    Heat the sesame oil in a wok then stir-fry the pak choi and spring onion until charred on the edges. Stir in the soy sauce, then take off the heat and squeeze in the lime juice.

Nutritional Details

Each serving provides
  • Energy 1110kj 265kcal 13%
  • Fat 12.0g 17%
  • Saturates 3.3g 17%
  • Sugars 5.2g 6%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 440kj/105kcal

Each serving provides

5.9g carbohydrate 2.1g fibre 31.6g protein

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