Bang Bang Chicken Skewers

Juicy Bang Bang chicken skewers served with garlicky butter rice. It's the perfect combination for a totally irresistible comfort food meal. It's not essential, but if you like, you can brush the skewers with extra marinade if you want more. Simply make an extra half a batch.

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Ingredients

chicken breast 500 g (sliced)
bell pepper 3 (sliced)
lime 1 (juice)
mayonnaise 6 tbsp
sweet chilli sauce 4 tbsp
sriracha 2 tbsp
soy sauce 1 tbsp
garlic granules 1 tsp
onion granules 1 tsp
smoked paprika 1 tsp
garlic cloves 4 (grated)
butter 1 tbsp
basmati rice 200 g
spring onions 2 (sliced)

Method

Cook the Bang Bang Bang Chicken Skewers

Slice the chicken and bell peppers. Juice the lime.
Make the marinade by mixing together the mayonnaise, sweet chilli sauce, sriracha (this is optional, if you prefer less heat you can leave it out), soy sauce, lime juice, garlic granules, onion granules, smoked paprika and a pinch of salt.
Coat the chicken: Add the chicken to the marinade and mix well. (If you have time, marinate it for 1 hour, or cook straightaway.)
Heat the grill to high.
Thread the skewers: Use double skewers so the chicken doesn’t spin — alternate chicken and bell pepper strips.
Grill: Cook on a medium-high grill for 6 - 8 minutes per side until golden and piping hot.

Cook the garlic butter rice

Peel and grate the garlic cloves. Heat a dash of oil and the butter in a pan, add the garlic and fry for 2 minutes.
Stir in the basmati rice and toast for 2 - 3 minutes. Add a pinch of salt and cover with water (480ml water for serves 4, 240ml water for serves 2). Cook for 10 minutes on a medium heat.
Thinly slice the spring onions. Fluff up the rice with a fork, then scatter over the spring onions.

Plate Up

Plate up the skewers with the rice.

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