Chicken, shiitake and asparagus skewers with sweet chili sauce
19
- Prep Time35 min
- Total Time45 min
- Makes8 Servings
(Photo: John Cullen)
Ingredients
3 garlic cloves
2 large red chilies, seeded and chopped
1/3 cup white vinegar
3 tbsp granulated sugar
3 tbsp honey
41643 salt
FOR SKEWERS:
8 wooden skewers
6 spears asparagus
2 113-g pkg shiitake mushrooms
3 boneless, skinless chicken breasts
1 tbsp vegetable oil
1/4 tsp salt
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 22g, Carbohydrates 15g, Fat 3g, Fibre 1g, Sodium 194mg.
Simple yet sophisticated, these skewers will be a hit at your next barbecue. Bonus: the sauce can be made a day ahead.
