- Dairy free
- Egg free
- High in protein
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Shellfish free
- 1 serve veg or fruit
Savour the irresistible combination of tender sticky chicken skewers, perfectly grilled and paired with tangy pickled plums, creating a tantalising explosion of flavours.
- Serves8
- Cook time15 minutes
- Prep time20 minutes, + cooling & 2 hours marinating time
Ingredients
- 2 tbs vegetable oil
- 1 tbs sesame oil
- 4 spring onions, thinly sliced
- 2 tbs finely grated ginger
- 2 garlic cloves, crushed
- 200g snow peas, cut into matchsticks
- 4 cups cooked jasmine rice
- 2 tbs soy sauce
- 1 tsp rice wine vinegar
- 1 tbs sesame seeds, toasted
- Spring onion curls, to serve
- Toasted sesame seeds, extra, to serve
Pickled plums
- 2/3 cup (160ml) rice wine vinegar
- 2 1/2 tbs soy sauce
- 2 tsp finely grated ginger
- 1 garlic clove, crushed
- 4 plums, halved, stoned
Sticky chicken skewers
- 1/4 cup (60ml) plum sauce
- 1/4 cup (60ml) hoisin sauce
- 1/4 cup (60ml) soy sauce
- 1 tbs sesame oil
- 1 tbs finely grated ginger
- 2 garlic cloves, crushed
- 8 Coles RSPCA Approved Chicken Thigh Fillets, cut into 2cm pieces
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the pickled plums, combine the rice vinegar, soy sauce, ginger and garlic in a small saucepan over medium heat. Bring to a simmer. Set aside to cool slightly. Place the plum in a heatproof bowl and pour over pickling liquid. Cover and place in the fridge for 2 hours to develop the flavours.
Step 2
To make the sticky chicken skewers, combine plum sauce, hoisin sauce, soy sauce, sesame oil, ginger and garlic in a bowl. Add chicken and stir to coat. Place in the fridge for 2 hours to develop the flavours.
Step 3
Thread the chicken pieces evenly onto 12 metal or soaked bamboo skewers, reserving the marinade.
Step 4
Preheat oven to 180°C. Heat 1 tbs vegetable oil in a large ovenproof frying pan. Add the skewers and cook, turning, for 4-5 mins or until browned. Add the reserved marinade to the pan and turn to coat. Transfer to the oven and cook for 4-5 mins or until cooked through.
Step 5
Heat sesame oil and remaining vegetable oil in a large wok or deep frying pan over high heat. Add spring onion, ginger and garlic and stir-fry for 1-2 mins or until aromatic. Add the snow peas and stir-fry for 1-2 mins or until just tender. Add the rice and stir-fry for 2 mins or until heated through. Add soy sauce, vinegar and sesame seeds and stir to combine.
Step 6
Divide rice mixture among serving plates. Top with the chicken skewers and pickled plum. Sprinkle with spring onion curls and extra sesame seeds to serve.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Store leftover pickled plums in an airtight container in the fridge for up to 2 weeks.
Use it up: Turn any leftover mint and rocket into a delicious weeknight meal with the recipe at coles.com.au/mintsalmonpasta.
Sticky chicken skewers with pickled plums
- Serves8
- Cook time15 minutes
- Prep time20 minutes, + cooling & 2 hours marinating time
Ingredients
- 2 tbs vegetable oil
- 1 tbs sesame oil
- 4 spring onions, thinly sliced
- 2 tbs finely grated ginger
- 2 garlic cloves, crushed
- 200g snow peas, cut into matchsticks
- 4 cups cooked jasmine rice
- 2 tbs soy sauce
- 1 tsp rice wine vinegar
- 1 tbs sesame seeds, toasted
- Spring onion curls, to serve
- Toasted sesame seeds, extra, to serve
Pickled plums
- 2/3 cup (160ml) rice wine vinegar
- 2 1/2 tbs soy sauce
- 2 tsp finely grated ginger
- 1 garlic clove, crushed
- 4 plums, halved, stoned
Sticky chicken skewers
- 1/4 cup (60ml) plum sauce
- 1/4 cup (60ml) hoisin sauce
- 1/4 cup (60ml) soy sauce
- 1 tbs sesame oil
- 1 tbs finely grated ginger
- 2 garlic cloves, crushed
- 8 Coles RSPCA Approved Chicken Thigh Fillets, cut into 2cm pieces
Description
Savour the irresistible combination of tender sticky chicken skewers, perfectly grilled and paired with tangy pickled plums, creating a tantalising explosion of flavours.
Method
Step 1
To make the pickled plums, combine the rice vinegar, soy sauce, ginger and garlic in a small saucepan over medium heat. Bring to a simmer. Set aside to cool slightly. Place the plum in a heatproof bowl and pour over pickling liquid. Cover and place in the fridge for 2 hours to develop the flavours.
Step 2
To make the sticky chicken skewers, combine plum sauce, hoisin sauce, soy sauce, sesame oil, ginger and garlic in a bowl. Add chicken and stir to coat. Place in the fridge for 2 hours to develop the flavours.
Step 3
Thread the chicken pieces evenly onto 12 metal or soaked bamboo skewers, reserving the marinade.
Step 4
Preheat oven to 180°C. Heat 1 tbs vegetable oil in a large ovenproof frying pan. Add the skewers and cook, turning, for 4-5 mins or until browned. Add the reserved marinade to the pan and turn to coat. Transfer to the oven and cook for 4-5 mins or until cooked through.
Step 5
Heat sesame oil and remaining vegetable oil in a large wok or deep frying pan over high heat. Add spring onion, ginger and garlic and stir-fry for 1-2 mins or until aromatic. Add the snow peas and stir-fry for 1-2 mins or until just tender. Add the rice and stir-fry for 2 mins or until heated through. Add soy sauce, vinegar and sesame seeds and stir to combine.
Step 6
Divide rice mixture among serving plates. Top with the chicken skewers and pickled plum. Sprinkle with spring onion curls and extra sesame seeds to serve.