Ingredients
Scale
- 8 wooden skewers
- 500 g (1 lb) chicken thigh fillets, cut into bite-sized pieces (makes 8 skewers)
- ¼ cup (59 m l) tamari or soy sauce
- ¼ cup (85 g) honey
- 2 tbsp rice wine vinegar
- 1 tsp garlic, freshly minced
- 2 tbsp olive oil
- 2 tbsp water
- 1 tsp sesame seeds
To serve
- 4 Vietnamese rolls
- 4 tsp whole egg mayonnaise
- 2 carrots, julienned or thinly sliced
- 1 large cucumber, thinly sliced
- ¼ bunch coriander/cilantro
- 2 fresh chillies, thinly sliced, optional
Instructions
- Cover the wooden skewers in cold tap water and soak for 5 minutes to stop them burning during cooking (check the skewers fit in your frying pan and cut them to size if required before threading).
- In a large bowl, combine the chicken with the tamari or soy sauce, honey, rice wine vinegar and garlic. Toss to coat and leave to marinate for up to 24 hours. There is no minimum time; these are great cooked immediately, but to intensify the flavours, 20 minutes or longer is even better.
- Thread the chicken onto the skewers.
- Heat the olive oil in a large, heavy-based pan and cook the chicken skewers for 8-10 minutes or until cooked through, turning regularly. Add water in the last few minutes of cooking; it will help deglaze the pan and create a shiny, glossy coating on the chicken.
- Remove the cooked chicken from the skewers and sprinkle with sesame seeds.
- Cut the Vietnamese rolls in half. Spread one half with mayonnaise and top with cooked chicken, carrot, cucumber, coriander and chilli (if using).
Notes
MAKE AHEAD
The skewers can be prepared and marinated up to 24 hours in advance or the chicken can be marinated and frozen for up to 2 months. Thaw completely in the fridge overnight prior to cooking.
LEFTOVERS
Refrigerate leftovers for up to 3 days. Try serving leftover skewers with a simple coleslaw and some fried rice.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: chicken
- Method: pan fried
- Cuisine: Vietnamese