Chicken and lemongrass skewers with spiced rice

Chicken and lemongrass skewers with spiced rice
  • Serves: 4
  • Cook time: Ready in about 1 hour, plus 30 minutes' marinating time
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

Lemongrass adds a zesty citrus taste and fragrance to these chicken skewers.


  • 5 lemongrass stalks
  • 2 tbsp dark soy sauce/tamari
  • Finely grated zest and juice of 1 lime
  • 2 garlic cloves, finely chopped
  • 1 tsp dried red chilli flakes
  • A small handful of fresh coriander, finely chopped
  • 4 skinless chicken breast fillets, cut into 2.5cm cubes
  • Salt and freshly ground black pepper
  • 1 lemon, cut into wedges, to serve

For the spiced rice:

  • Low-calorie cooking spray
  • 2 onions, thinly sliced
  • 2 red chillies, deseeded and thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 red and 2 yellow peppers, deseeded and thinly sliced
  • 1 tsp hot smoked paprika
  • 1 tbsp wine vinegar
  • 150ml vegetable stock
  • 200g dried long-grain rice
  • 200g red and yellow cherry tomatoes, halved
  • A small handful of fresh flat-leaf parsley, coarsely chopped


  1. Finely chop 1 lemongrass stalk and transfer to a large bowl. Add the soy sauce, lime zest and juice, garlic, chilli and coriander and mix well. Add the chicken, season well and mix again. Cover and leave to marinate in the fridge for at least 30 minutes, or overnight if you can.
  2. About 45 minutes before you want to eat, prepare the spiced rice. Spray a large frying pan with low-calorie cooking spray and place over a low heat. Add the onions, cover and cook for 10 minutes, or until soft.
  3. Stir in the chillies, garlic, peppers, paprika, vinegar and stock. Bring to the boil, then cover, turn the heat to low and cook for 30 minutes, until the peppers are soft.
  4. While the peppers cook, preheat your grill to medium-high. Cut the remaining lemongrass into 3cm lengths. Thread the lemongrass and chicken on to 8 metal skewers. Grill, turning often, for 8-10 minutes, or until cooked through.
  5. Meanwhile, cook the rice according to the packet instructions and drain well. Season the chilli mixture and stir in the tomatoes, parsley and rice.
  6. To serve, divide the spiced rice between 4 plates and arrange 2 skewers per person on top. Serve with lemon wedges for squeezing over. Discard the lemongrass before eating.

Tip: For a veggie option. Replace the chicken with 800g firm tofu and marinate for up to 30 minutes in step 1. The cooking time stays the same.

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