Select Page

Spicy Plum Chicken Kebabs

Spicy Plum Chicken KebabsSERVES: 6

RECIPE FROM SYMPLY TOO GOOD TO BE TRUE BOOK 6

 

MARINADE

  • 1 teaspoon crushed garlic (in jar)
  • 1 teaspoon lemon grass chopped or (in jar)
  • ½ cup plum sauce (SPC)
  • cup Hoi Sin sauce
  • 1 tablespoon Pad Thai paste
  • 800g skinless chicken breasts
  • 12 wooden kebab sticks
  • cooking spray

 

Combine all marinade ingredients. Cut chicken into large dice. Thread chicken pieces onto kebab sticks, dividing an equal amount to make 12 kebabs. Place into a large flat plastic container that has a lid and pour marinade over chicken. Place lid on and refrigerate overnight if possible or for at least 4 hours. Turn occasionally. When ready to cook, remove kebabs from marinade and either BBQ or grill, turning so all sides cook evenly. Pour marinade over chicken while cooking.

 

Variations:

Replace chicken with very lean pork.

 

Suitable to be frozen.

 

Nutritional Information                   

PER SERVE


 


CHICKEN



PORK



FAT


TOTAL


4.1g



3.2g



 


SATURATED


1.0g



0.8g



FIBRE


 


1.8g



1.8g



PROTEIN


 


30.6g



30.6g



CARBS


 


7.1g



7.1g



SUGAR


 


6.4g



6.4g



SODIUM


 


419mg



432mg



KILOJOULES


 


1030 (cals 246)



995 (cals 238)



GI RATING


TOO LOW IN CARBS TO SCORE A RATING


 

About The Author

Family Capers

Family Capers is the place for all things Family. We are proud to bring you great reads, reviews and much, much more. www.familycapers.com.au

Leave a reply

Your email address will not be published. Required fields are marked *

Priceline Protects
Shopbop
Ancestry - 14 Days Free

Join the Family:

Ancestry - 14 Days Free
Shopbop
Priceline Protects

Priceline Protects
Ancestry - 14 Days Free
Shopbop
The Body Shop Advertisement

Pin It on Pinterest

Share This