Chicken, shiitake and asparagus skewers with sweet chili sauce

Chatelaine 0

( 11 ratings )

Preparation time:
35 minutes
Total time:
45 minutes
Makes:
8 Servings
Chicken, shiitake and asparagus skewers with sweet chili sauce recipe


 
John Cullen

Ingredients

    FOR SAUCE:

  • garlic cloves
  • large red chili peppers, seeded and chopped
  • 1/3 cup white vinegar
  • 3 tbsp granulated sugar
  • 3 tbsp honey
  • 1/4 tsp salt
    FOR SKEWERS:

  • 8  wooden skewers
  • asparagus spears
  • 2 113g pkg shiitake mushrooms
  • skinless, boneless chicken breasts
  • 1 tbsp vegetable oil
  • 1/4 tsp salt

Simple yet sophisticated, these skewers will be a hit at your next barbecue. Bonus: the sauce can be made a day ahead.

Instructions

  • Preheat barbecue to medium. Soak skewers in warm water for 20 min.
  • Whirl garlic with red chili peppers in a food processor until finely minced, scraping down sides if needed. Add vinegar and pulse until combined. Transfer to a small saucepan set over medium-high. Add sugar, honey and salt. Bring to a boil. Cook, stirring occasionally, until sauce is syrupy, 15 to 17 min. Set aside.
  • Snap and discard tough ends from asparagus. Slice into 1-in. pieces. Remove and discard stems from mushrooms. Cut chicken into bite-sized cubes. Toss chicken and vegetables with oil and salt in a large bowl. Season with pepper. Thread chicken, asparagus and mushrooms onto skewers.
  • Oil grill, then barbecue skewers, lid closed, until chicken is cooked through, flipping at halfway point, about 8 min. Serve with Sweet Chili Sauce.

Nutrition (per Serving)

calories
175 
protein
22 g
carbohydrates
15 g
fat
g
fibre
g
sodium
194 mg

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