- 4 chicken breast fillets
- 2 limes
- 100g bamboo shoot
- 150g mangetouts
- 50g fresh soy
- 1 pack mini corn
- 1 carrot
- 1 broccoli
- 1 teaspoon ground ginger
- 1 tablespoon coco milk
- 1 tablespoon chopped coriander
- 3 tablespoon peanut oil
- 3 tablespoon mayonnaise
- Ground pepper
Cut all chicken fillets in 8 cubes and arrange on a plate. Add lime juice, ginger, 1 tablespoon of peanut oil, season with salt and pepper, and marinate for 1 hour in the fridge.
Separate broccoli into small branches. Peel carrot and cut into battons. Cut the corn into chunk. Rince all the vegetables.
Preheat oven at 220°C
Fry vegetables for 3 mins on high heat with 2 tablespoon of peanut oil
Add 150ml of water and cook for around 10 mins until the water has been absorbed by the vegetables.
Put 4 cubes of chicken on each skewer, arrange on an ivenproof tray, spread on the marinade juice and cook in the oven for 15 mins, turning halfway through.
Prepare the sauce with mayonnaise, coco milk and chopped coriander.
Remove skewers from the oven and serve on plate with vegetables.