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Ingredients
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300g chicken thigh fillets
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4 spring onions, cut into 3 cm lengths
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½ red pepper, deseeded and cut into small chunks
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4 Tbsp Lee Kum Kee Vietnamese Style Spicy Lemon Dressing
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250g sachet of ready cooked basmati rice
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2 Tbsp chopped coriander
Method
1
Cut vegetables and chicken into bite-sized pieces, put into a bowl with 2 Tbsp Vietnamese Style Spicy Lemon Dressing and marinade for 1 hour.
2
Thread ingredients onto skewers.
3
Grill the skewers for 15-20 minutes, turning and brushing with marinade. Reheat the rice as directed on pack and toss with remaining 2 Tbsp Vietnamese Style Spicy Lemon Dressing and coriander.
Tips
Pouches of prepared rice a good store cupboard standbys. Choose mixed grains if preferred.
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