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Servings:
pieces

Chicken Skewers with Roasted Pak Choi

Lemongrass grilled chicken skewers served over rice and pak choi with a teriyaki glaze. Super simple and delicious. Perfect to meal prep.
Prep Time:
10 min
Cook Time:
15 min
Resting Time:
30 min
Total Time:
55 min
Ingredients (Servings: pieces)
Boneless Chicken Breast
g
Bok Choy
White Rice
g
Marinade
Olive Oil
tbsp
Fish Sauce
tbsp
Oyster Sauce
tbsp
Red Pepper Flakes
tsp
Sugar
tsp
Shallots
Garlic Clove
Fresh Lemongrass
stalks
Lime Zest
tsp
Preparing In The Kitchen
  1. In a bowl, mix all ingredients for the marinade.
  2. Cut chicken breast into cubes for skewers and place them in marinade (leaving 3-4 tablespoons). Leave it in the fridge for at least 30 minutes.
  3. Cut each pak choi on half and brush them with the rest of the marinade.
  4. Heat up the oven on 160 ºC and place the pak choi in it for 10-15 minutes (until slightly golden).
  5. Boil the rice as per instructions on the package.
  6. Meanwhile, make skewers from marinated chicken.
  7. Place the grilling pan over medium heat, drizzle in some olive oil and grill the chicken skewers over lower heat for 5-7 minutes on each side (until golden).
  8. Once all is done, you are ready to prepare your lunch box
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